- 2
Ingredients
- 4 thin slices prosciutto
- 3 cups chicken broth
- 12 asparagus spears, cut diagonally into 1-inch slices
- 2 tablespoon butter, divided
- 1 shallot finely chopped
- 3/4 cup Arborio rice
- 3/4 cup champagne
- 1/4 cup fresh-grated parmesan
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
Preparation
Step 1
Preheat the oven to 450 degrees.
Place the slices of prosciutto on a parchment-lined baking sheet. Bake until the slices are almost completely, crisp, 6 to 8 minutes. The slices will crisp up even more as they cool.
In a medium saucepan, bring the chicken broth to a boil. Reduce the heat to a simmer. Blanch the asparagus in the chicken stock for 2 minutes. Remove the asparagus with a slotted spoon. Set the asparagus aside, and keep the stock at a simmer.
In a medium saucepan, melt 1 tablespoon of the butter. Add the shallot and cook until tender, about 3 minutes. Add the Arborio rice and stir to coat with the butter. Continue toasting the rice, stirring constantly, about 3 minutes more. Add the Champagne and simmer until the liquid has almost evaporated, about 3 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly, and allowing each addition of broth to absorb before adding the next, until the rice is tender, but still firm to the bite and the mixture is creamy, about 30 minutes total.
Remove from the heat. Gentlt stir in the asparagus, remaining butter, Parmesan, salt and pepper. Spoon the risotto into serving dishes and garnish by breaking the prosciutto over the top. Serve immediately.