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Risotto with Asparagus and Morel Mushrooms, Grilled Chicken, Green Salad
by Jes Mostek 		 
In addition to the recipes, you will also need the following for this meal:
  1 bag  salad
    salad dressing

Recipes:
Grilled Italian Chicken
by Abby Zenthoefer
serves: 2
  Grilled Chicken marinated in Italian Dressing. Short on time? Pour dressing over the chicken as you cook it on the grill.
Ingredients:
  2   boneless, skinless chicken breasts
  1 bottle   Italian dressing
Directions:
  Marinade the chicken in the dressing overnight, or at least 10 mintutes. Cook on grill.
Risotto with Asparagus and Morel Mushrooms
by Jes Mostek
serves: 8
  This uber gourmet recipe is not all that difficult to make, yet it is sure to impress the most discriminating foodie in your life.
Ingredients:
  2 c.   water
  1 (1 oz.) pkg   dried morel mushrooms
  2 T.   butter
  1/2   yellow onion, chopped
  1 c.   Arborio rice
  1 c.   Sauvignon Blanc, or other white wine
  1 c.   chicken broth
  1 bunch   asparagus
  1 (4 oz.) pkg   goat cheese
    salt and pepper to taste
Directions:
  In a small sauce pan, heat water to boiling. Add morel mushrooms. Blanch for 3-5 minutes. Turn off heat and set aside to continue soaking.

In a larger saucepan over medium heat, melt butter and sautee onion until onion is translucent and fragrant. Add rice and toast rice in butter-onion mixture until rice begins to sizzle and turn golden brown in some places. Immediately stir in wine, stirring constantly, until all of the liquid has been absorbed. Add chicken broth and continue to stir until all of the liquid has been absorbed.

Drain morels, reserving liquid to be added to rice. Allow the mushrooms to cool on a plate just until you can handle them enough to cut them into bite-sized pieces. Likewise, snap ends off of asparagus spears and chop into bite-sided pieces.

Add the liquid from the mushrooms to the rice. Stir occasionally, until about half of the liquid has been absorbed. Add asparagus and mushrooms to the rice mixture and cook another 5 minute or so, stirring occasionally, until nearly all of the liquid has been absorbed by the rice leaving a creamy sauce, the rice is cooked al dente, and the asparagus is cooked slightly and has turned a bright green. (You may want to cook and stir a bit longer, and add a bit more liquid, if you prefer softer rice and asparagus).

Before serving, stir in goat cheese and stir until incorporated into the sauce and sprinkle with salt and pepper to taste. Serve hot.