INGREDIENTS
1
Chicken breast
2 cups
Basil
4 cloves
Garlic
2
Shallots
2
Eggs
3 1/2 cups
Chicken stock, HOT
1
Lemon juice, fresh
1 cup
Arborio rice
1
Salt and pepper
1
Salt and white pepper
1
Oil
1/2 cup
Olive oil
1/3 cup
Pinenuts, toasted
2 cups
Panko bread crumbs
1 tbsp
Butter
8 oz
Mozzarella, fresh
1 cup
Parmigiano reggiano, grated
1
dry 2 cup dry cup Wine