Ingredients: |
Ingredients: 4 thin slices prosciutto
3 cups reduced-sodium chicken broth
12 asparagus spears, but diagonally into 1-inch pieces
2 tablespoons unsalted butter
1 shallot, finely chopped
3/4 cup Arborio rice or medium-grain white rice
3/4 cup champagne
1/4 cup fresh grated Parmesan cheese
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
|
Directions: |
Directions:Preheat the oven to 450ºF. 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. 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 cook 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. |
This recipe for Champagne Risotto is from