RISOTTO****Brown Butter Risotto with Asparagus or Caramelized Raddichio

By Unblond1

Ingredients

• 3 servings
• 1 1/2 cups chicken broth
• 1 tbsp. EVOO
• 1 tbsp. unsalted butter
• 2 tbsp. chopped fresh sage
• 1 shallot, finely chopped
• 1 clove garlic
• 3/4 cup Arborio rice
• 2 tbsp. Cognac
• 1/2 cup white wine
• 1 1/2 ounces grated cheese - sartori merlot or parmigiano reggiano or pecorino romano or combination
• 1 tbsp. unsalted butter
• 8 - 10 spears asparagus - cut into 1" lengths and steamed or lightly sauteed or broiled
• 1 tsp. truffle oil
• 1 tbsp. chopped fresh chives - optional (I've never had them on hand)
• Kosher salt and freshly ground black pepper

Details

Servings 3

Preparation

Step 1

* *Heat* a bit of olive oil in a small frying pan and *frizzle* sage until crispy and set aside. *Proceed* with remainder of recipe.

* In a medium saucepan, *melt* 1 tablespoon of the butter over medium heat. *Cook* until the butter begins to foam and then turns brown, about 3 to 4 minutes. *Add* the olive oil and the shallot and cook about 3 minutes. *Add* the rice and the garlic and stir to coat with the butter and oil. *Add* the brandy and simmer until the liquid has almost evaporated, about 3 minutes. *Add* the wine and cook until absorbed. *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. *Cook* until the rice is tender but still firm to the bite, about 20 minutes.

* *Remove* from the heat and *stir in* the cheese, asparagus, sage, truffle oil, remaining butter and chives, if using. *Season* with salt and pepper to taste, *cover* and set aside for 5 to 10 minutes, on keep-warm element, then serve.

*NUTRITION:*

* Calories - 398
* Fat - 18.7
* Sat Fat - 8.7
* Carbs - 40.7
* Fibre - 1.3
* Protein - 11.8