Asparagus and Brie Risotto with Brown Butter Almonds

Directions

1. Risotto
2. Set stock over medium heat, add lemon zest heat to a simmer
3. Cut tips off asparagus, cut stems into thin circles, cut brie into 1" cubes ( I leave the rind in)
4. Set a wide saute pan over medium and heat, 1 Tbs butter, add shallots, season with salt & white pepper sweat till soft and translucent
5. Add rice and stir together, making sure all the grains are coated in butter and shiny, when they become like little pearls raise heat a bit and pour in the wine, stir and let it absorb into the rice
6. once all the wine has been absorbed, ladle in some hot stock..stir gently and consistantly, when that has been absorbed and in some more, keep going, let the rice get thirsty then add in more stock
7. as the swells and becomes creamy, test every so often when it is just a moment sort of al dente ( the tiny white bit in the center is barely there) add the asparagus then one more ladle of stock, stir and cover for a minute or two
8. Remove cover, lower heat stir in brie and grated parm.. let in melt and ooze into the rice, stir till the rind has disappeared, if you think it needs it stir in a cube or two of butter. Season with Salt & Cracked Black Pepper
9. To serve; keep warm and pour almonds & brown butter over top, garnish with chopped chives and fresh cracked peppers

1. Brown Butter Almonds
2. Set heavy bottomed saute pan over medium heat
3. Add almonds, shake or stir until they just start to brown
4. Add lemon juice, let it evaporate
5. Remove almonds, add butter, lower heat and let butter brown, when it it fragrant & nutty add almond back.