Ingredients
- 4 thin slices -prosciutto
- 3 cup reduced---sodium chicken -broth
- 12 cup asparagus spears, cut diagonally into 1---inch -pieces
- 2 tablespoon unsalted -butter
- 1 tablespoon shallot, finely -chopped
Preparation
Baking Directions:
Preheat the oven to 450°F.
Place the prosciutto slices on a lightly greased baking sheet.
Bake until the prosciutto slices are almost completely crisp, 6 to 8 minutes.
The slices will crisp up even more as they cool.
Set aside.
In a medium saucepan, bring the chicken broth to a boil.
Reduce the heat and simmer the broth.
Blanch the asparagus in the chicken broth for 2 minutes.
Remove the asparagus with a slotted spoon.
Set the asparagus aside and keep the chicken broth at a low simmer.
In another 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 in the butter.
Continue toasting the rice, stirring constantly, for about 3 minutes more.
Add the champagne and simmer until the champagne has almost evaporated, about 3 minutes.
Add 1/2 cup of the simmering broth and stir until almost completely absorbed by the rice, about 2 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 20 minutes total.
Remove from the heat.
Gently stir in the asparagus, the remaining tablespoon of butter, the Parmesan, salt, and pepper.
Spoon the risotto into serving dishes and garnish by breaking the crisp prosciutto into smaller pieces over the risotto.
