Champagne Risotto

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Courtesy of giada delaurentiis/food network

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Steps

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Preheat oven to 450 degrees.

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Place slices of prosciutto on a lightly greased cookie sheet.

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Bake until prosciutto slices are almost completely crisp , about 6-8 minutes.

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Reserve for garnish.

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In a medium saucepan , bring the chicken stock to a boil.

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Reduce heat to a simmer.

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Blanch the asparagus in the stock for 2 minutes.

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Remove asparagus with a slotted spoon.

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Set asparagus aside and keep stock at a low simmer.

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In another medium saucepan , melt 1 tbsp of butter.

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Add shallot and cook until tender , about 3 minutes.

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Add arborio rice and stir to coat in the butter.

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Continue toasting the rice , stirring constantly , for about 3 minutes more.

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Add champagne to rice and simmer until the liquid has almost evaporated , about 3 minutes.

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Add 1 / 2 cup of the simmering broth and stir until almost completely absorbed , about 2 minutes.

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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.

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Ingredients

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prosciutto, reduced-sodium chicken broth, asparagus spears, butter, shallot, arborio rice, champagne, parmesan cheese, salt, fresh ground black pepper