From the Kitchens of Bunny and Brandy: Dueling Breakfast Risottos

We all know that Brandy likes to occasionally experiment in her own kitchen when it comes time for brunch, and the following recipes are two of Brandy's inventions thus far.  It all started when she had the idea for a restaurant that would sell thirty one flavors of risotto by the scoop full.  The idea never quite took shape, but here are two of Brandy's favorite concoctions:

Savory Breakfast Risotto with Bacon and Asparagus

1 1/2 cups of White Arborio Rice
4 cups of chicken or vegetable broth
1 medium yellow onion, diced
1/2 pound of lean thick cut bacon, diced (Brandy used Back Bacon from Spencer's Jolly Posh British Foods)
1 bunch of pencil thin asparagus, cut into 1 inch pieces
1/2 cup of shredded parmesan cheese

Add the broth to a medium sauce pan and bring up to a simmer.  Maintain the simmer over low heat.

Heat a skillet to medium high heat and add the bacon, cook for 2 minutes or until the fat has rendered off the meat.  Add the onion and continue to cook both until the onions have turned translucent.  Add the rice and stir to coat the grains.  Turn the heat down to medium low and cook for another three minutes or until the rice begins to take on a toasted look.

Add one cup of the hot broth to the rice and stir to incorporate.  Cover and cook for about 5-10 minutes, or until most of the liquid has been absorbed by the rice, stirring frequently to prevent the bottom from burning.  Continue adding the broth by 1/2 a cup at a time, each time waiting until the liquid had been absorbed before adding more.  Once half the broth is left, add the asparagus to the rice mixture.

After the final bit of broth has been absorbed, turn off the heat and add the cheese, stirring to help melt and incorporate.  Serve immediately, topped with a poached egg.

Sweet Breakfast Risotto with Peaches and Maple Syrup

1 1/2 cups of White Arborio Rice

4 cups of apple juice
1 tablespoon of unsalted butter
4 large peaches, skinned and diced (Brandy used organic peaches from Klug Orchards)
1/2 cup of chopped pecans
3 tablespoons of pure maple syrup
1/3 cup cream cheese
a pinch of salt

Add the apple juice to a medium sauce pan and bring up to a simmer.  Maintain the simmer over low heat.

Heat a skillet to medium high and melt butter until slightly brown.  Add the rice and stir to coat the grains.  Cook for three minutes or until the rice begins to take on a toasted look.

Turn the heat down to medium low and add one cup of the hot juice to the rice, stirring to incorporate.  Cover and cook for about 5-10 minutes, or until most of the liquid has been absorbed by the rice, stirring frequently to prevent the bottom from burning.  Continue adding the juice by 1/2 a cup at a time, each time waiting until the liquid had been absorbed before adding more.

After the first cup of juice has been absorbed, add the peaches.  After half the juice has been absorbed, add the pecans.  After 3/4 of the juice has been absorbed, add the maple syrup.  After the final bit of juice has been absorbed, turn off the heat and add the cream cheese, stirring to help melt and incorporate.  Serve immediately with a sprinkle cinnamon.