My First Risotto

I was very excited to try making risotto for the first time, sad, I know. I was up for a challange, but it really wasn't a challange! I really enjoyed making it, and standing over the stove for 30 minutes wasn't a big deal because I was busy making the other elements to the dish. I have since made many variations which will be posted as they're photographed.
I decided to make a bistro like dinner for JJ and I since risotto seemed so elegant, here's what I came up with...

Balsamic Fig Chicken with Risotto and Asparagus

Risotto

1 tbsp. butter

1 cup arborio rice

1 yellow onion minced

1/2 cup dry white wine

2 1/2 - 3 cups chicken stock, warmed

1/4 cup parmaggiano reggiano, grated

salt and pepper to taste

Melt butter in a sautee pan, add onion, let soften 5 minutes. Add rice and let it toast for a few minutes. Add white wine, when most of the liquid is evaporated, add stock a few ladels at a time and stir. I added about 1/3 cup every 2-3 minutes. When rice stops absorbing stock, add in parmiggiano reggiano and salt and pepper. It should cook for about 20 minutes from the time you add the white wine.

Balsamic Fig Chicken

1 cup balsamic vinegar

8 figs quartered

2 chicken breasts

1 tbsp. grill seasoning

In a small saucepot, bring 1 cup balsamic vinegar to a rolling boil. Add in quartered figs and let the vinegar reduce until it becomes a sweet syrup, about 10 minutes.

Season chicken and pan fry in olive oil, cooking for 6-7 minutes on each side.

Steam one bunch of asparagus.

Assemble by spooning risotto onto place, top with chicken breast, asparagus, and drizzle figs and syrup on top.