Instructions

Risotto

1. Cut off ends of asparagus.
2. Render hot pat with extra virgin olive oil.
3. Add asparagus and sauté until light brown and tender.
4. Add aborio rice.
5. Add chicken stock, cover and let cook for 10 minutes.

Start Mahi Mahi

1. While Cooking, start preparing Mahi Mahi
2. Render pan hot, with oil
3. Season Mahi Mahi with salt and pepper
4. Sear both sides of fillets, remove from stove
5. Place in oven 350 degrees for 5-10 minutes

Start preparing Chicken

1. Render pan hot with oil
2. Season chicken breasts with salt and pepper
3. Cut artichoke hearts in half
4. Flip chicken, and sear until cooked on both sides
5. Add garlic, roasted red peppers, and stir
6. Add chopped sun dried tomatoes
7. Add chicken stock and Kalamata olives, let reduce
8. Add artichoke hearts

Back to Risotto

1. Add corn to Risotto
2. Add Butter
3. Add heavy whipping cream and Pecorino Romano
4. Stir well, allowing Pecorino Romano to melt

To Serve:
Risotto:

1. Place in large serving bowl

Mahi-Mahi:

1. Place Mahi-Mahi fillets on large serving plate
2. Chop fresh basil, and garnish fillets

Chicken:

1. Place chicken breast on large serving plate
2. Arrange vegetables around chicken breast
3. Add sauce, drizzling over chicken breast and around vegetables
4. Garnish with fresh black pepper