Champagne Risotto

By á-24269

Risotto with Prosciutto and asparagus

Ingredients

• 4 thinly sliced strips of prosciutto
• 3 cups reduced sodium chicken broth
• 12 asparagus spears, cut diagonally into 1 inch pieces
• 2 Tbs butter
• 1 shallot small sweet onion, minced
• 3/4 cup Arborio risotto rice
• 3/4 cups champagne
• 1/4 cup freshly grated Parmesan cheese
• 1/3 tsp salt
• 1/2 tsp freshly ground pepper

Preparation

Step 1

Preheat oven to 450 degrees

Place slices of prosciutto on baking sheet. Bake until prosciutto slices are almost completely crisp, about 6-8 minutes. Let cool on paper towel. Reserve for garnish.

In medium saucepan, bring chicken stock to boil. Reduce heat to simmer. Blanch asparagus in chicken stock for 2 minutes. Remove asparagus with slotted spoon. Set aside and keep stock on low simmer.

In another medium saucepan, melt 1 Tbs of butter. Add shallots and cook until tender, about 3 minutes. Add rice and stir to coat butter. Continue toasting rice, stirring constantly for about 3 minutes. Add Champagne and simmer until liquid has almost evaporated, about 3 minutes. Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes.

Continue cooking rice, adding broth 1/2 cup at a time until gone and reduced into the risotto. Mixture should be creamy, but rice still firm, about 20 minutes total.

Remove from heat and gently stir in asparagus, remaining butter, Parmesan cheese, salt and pepper. Spoon into serving dishes and garnish with prosciutto by breaking apart into small pieces over top of risotto.