The Bent Fork. Brown Butter Risotto.

The Bent Fork.

Brown Butter Risotto.
Now, for one of my favorites. While I’m often used to the role of chef in the kitchen, my daughter has a dish that is all her own and one of my personal favorites. This is one of times I am pleasantly happy sitting behind my plate and spoon while she cooks away on the stove. Awhile back we found a recipe for a simple risotto, and over time, and through lots of trial and error - we have altered the recipe and added some new pops of flavor! What I love most about this recipe, it acts as a delicious base for almost any meal. And if you want to add something like chicken or additional and assorted veggies - you can! But for now, I’ll let you in on the Waggoner household’s creation of the most delicious and simple risotto recipe to date.
Ingredients

• 4 1/2 cups reduced-sodium chicken stock
• 4 tablespoon butter, at room temperature
• 1 cup finely chopped onion
• 1 1/2 cups arborio rice
• 1/2 cup brandy
• 1/2 cup Parmesan
• 1 cup asparagus

Directions

1. Grill your asparagus ahead of time and cut each stalk into 3 even pieces. Set aside. Or you can boil or saute your asparagus!
2. In a medium saucepan, bring the chicken stock to a boil. Keep hot over low heat.
3. In a large saucepan, melt 3 tablespoons of butter over medium heat. Cook until the butter begins to foam and then turns brown. Add the onion and cook. Add the arborio rice and stir to coat with the butter.
4. Add the brandy and simmeruntil the liquid has almost evaporated.
5. Add 1/2 cup of stock and stir until almost completely absorbed, about 2 minutes. Continue adding the stock, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next.
6. Cook until the rice is tender but still firm to the bite, about 20 minutes. Remove from the heat.
7. Stir in the parmesan cheese the remaining butter and grilled asparagus. Season with salt and pepper, to taste.