Peruvian Risotto with Asparagus, Garlic-Poró and Champagne

Name: Peruvian Risotto with Asparagus, Garlic-Poró and Champagne
Yield: 6
Ingredients: 18 oz Arborio rice; 12 oz roasted Peruvian chicken breast in strips; 8 oz fresh asparagus cooked and chopped; 1/2 cup garlic-poró in fine threads; 1/4 cup dry champagne; 1 liter chicken broth; 2 tablespoons grated Parmesan cheese; 2 tablespoons olive oil; 3 tablespoons butter; Chopped shallot; Salt and black pepper

1
18 oz Arborio rice
2
12 oz roasted Peruvian chicken breast in strips
3
8 oz fresh asparagus cooked and chopped
4
1/2 cup garlic-poró in fine threads
5
1/4 cup dry champagne
6
1 liter chicken broth
7
2 tablespoons grated Parmesan cheese
8
2 tablespoons olive oil
9
3 tablespoons butter
10
Chopped shallot
11
Salt and black pepper

Ingredients

1
18 oz Arborio rice
2
12 oz roasted Peruvian chicken breast in strips
3
8 oz fresh asparagus cooked and chopped
4
1/2 cup garlic-poró in fine threads
5
1/4 cup dry champagne
6
1 liter chicken broth
7
2 tablespoons grated Parmesan cheese
8
2 tablespoons olive oil
9
3 tablespoons butter
10
Chopped shallot
11
Salt and black pepper

Directions

1
Sauté the garlic-poró in olive oil
2
Add the Arborio rice and cook for 2 minutes
3
Add the champagne and let it reduce
4
Add the chicken broth gradually, stirring constantly until the rice is cooked and al dente
5
Season with salt and black pepper
6
Add the asparagus, Peruvian chicken breast strips, shallot, butter, and Parmesan cheese
7
Turn off the heat, cover the pan, and let it rest for 1 minute
8
Serve immediately
9
Yields 6 servings.