*  Exported from  MasterCook  *
 
        Risotto W/ Smoked Chichen, 0ven Dried Tomatoes, Brie, Aspar
 
 Recipe By     : The Dove’s Nest Restaurant by Cindy Burch
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Entree’s & Side Dishes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          Basic Chicken Stock -- see recipe
    4      cups          water
    2      teaspoons     olive oil
    2      cups          arborio rice
      1/2  cup           dry white wine
    4                    smoked chicken breasts -- sliced, see recipe
    1      cup           Oven-Dried Tomatoes -- see recipe
      1/4  cup           pine nuts -- toasted
    1      cup           Brie cheese -- cubed
    1      bunch         fresh asparagus -- tips only, blanched
      1/4  cup           chopped fresh basil
                         Salt and freshly ground pepper -- to taste
 
 Risotto W/ Smoked Chichen, 0ven Dried Tomatoes, Brie, Asparagus Tips & Pine Nut
 s. (entire title)
 
 Combine the chicken stock and water in a large saucepan. Bring to a boil over h
 igh heat; reduce heat. Simmer gently to keep warm.
 
 Heat the olive oil in a nonreactive medium saucepan. Add the rice. Cook over me
 dium heat for 1 minute, stirring until the rice is coated.
 
 Stir in the white wine. Cook until absorbed.
 
 Add the warmed chicken broth mixture 1 cup at a time, being sure that all liqui
 d is absorbed before adding more.
 
 Cook over medium heat for 18 minutes or until rice is tender but firm stirring 
 constantly.
 
 Add the chicken, tomatoes, pine nuts, Brie cheese, asparagus tips, basil, salt 
 and pepper; mix well. Serve immediately.
 
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