Dreaming of fantasy

Former Essendon AFL chief executive Ian Robson has been thrown a job lifeline - by A-League club Melbourne Victory.

Robson, who resigned as Essendon boss in the wake of the supplements scandal and the damning internal report into the club's governance which followed, has been appointed Victory chief executive.

He replaces the departing Richard Wilson and will start his new role in early August.

Victory chairman Anthony Di Pietro said Robson had emerged as the preferred candidate after a thorough search.

He is understood to have trumped the Victory's general manager of operations Trent Jacobs for the role.

"Ian brings a great enthusiasm for the role of sport in the community, as well as experience at the CEO level in elite sport, and will be a valuable asset to the club as we look to build on the solid foundations laid over the past 18 months," Di Pietro said in a statement Malaysia real estate.

"We have been through a thorough process, engaging with a number of parties, giving us complete confidence that Ian is both suitable and extremely well qualified for the role."

Robson resigned in May as Essendon chief after a damning internal report found serious governance issues at the Bombers in 2012.

The club's supplements program that season is currently under investigation by the Australian Sports Anti-Doping Authority (ASADA) and the AFL.

That probe is likely to be completed in August.

Robson is scheduled to start his new job on August 5.

Before working at Essendon, Robson had built a strong track record in sports administration, including at previous AFL employer Hawthorn.

He has also worked for NRL club the Warriors.

Speaking from overseas where he is holidaying with his family, Robson expressed his delight at being appointed.

"Melbourne Victory is a really exciting club in what is an extremely competitive sporting landscape, so I was immediately interested in exploring the possibility of a new challenge," he said.

"Having spent many years working across other codes, I feel privileged now to have the opportunity to be involved in the world game with a great club like Melbourne Victory Money Lender HK."

Author Notes: I have definitely embraced the browned butter trend. These days I love to use it in cookies study in hong kong, make it into a sauce with sage or thyme, or in risotto. We happen to love asparagus in our house so I often add it to risotto, but this recipe is flexible and would work well with other vegetables.

Serves 4

1 pound fresh asparagus
5 tablespoons unsalted butter
1 onion, finely chopped
1 1/2 cups arborio rice
1/2 cup white wine
4 cups chicken stock (homemade preferred, but Knorr cubes are fine, too)
1/2 cup freshly grated parmesan
Kosher salt & fresh pepper

Trim the asparagus and blanch it in a pot of boiled water. Once it is tender enough to be speared with a fork, drain the water and cut the asparagus into 2" pieces. Set aside.

In a low-wide saucepan, or a specialty risotto pan if you have one, heat 4 T. of butter over medium heat. Allow the butter to warm until it gets bubbly and turns a golden brown and has a nutty fragrance. This takes a little under 2 minutes.

Add the chopped onion to pan and allow it to simmer in the browned butter until translucent and tender. About 4-5 minutes gift ideas for men.

Next, add the rice and stir until it is coated with the butter and well-mixed with the onion, then add the wine and deglaze the bottom of the pan, scraping up any browned bits.

Simmer until the wine has almost evaporated. Then, add 1/2 c. of the chicken stock and stir until it is completely absorbed. Continue adding the chicken stock by 1/2 c., stirring constantly, until it is all absorbed. About 10 minutes.

Once all the chicken stock has been added, cook until the rice is tender to the bite. About 8-10 minutes. Then remove risotto from heat and stir in the remaining parmesan and butter. Taste the risotto and if it needs more salt add the Kosher salt pinch by pinch, stirring after each addition until it suits your taste Enterprise Firewall. (I find that when I use unsalted homemade stock I need to add salt, but I don't when I use the Knorr bouillon cubes which are already salty).

Finally, using a wooden spoon, stir the asparagus pieces into the risotto and finish off with a few cranks for black pepper if you want. Serve hot.