INGREDIENTS
1/2 cup
Bacon
1
Chicken breast, large
5 oz
Pancetta
1
2 inch pieces 1 1/2 cups asparagus chopped into
2
Shallots, medium
7 cups
Chicken broth
1 1/2 cups
Arborio rice
1 tbsp
Olive oil
2 tbsp
Butter
1 cup
Parmigiano-reggiano cheese, grated
1/2 cup
Cooking wine, white