CHAMPAGNE RISOTTO WITH ASPARAGUS AND CRISPY PROSCIUTTO
Serves 6.
12 slices prosciutto                                
6 cups chicken broth
12 medium asparagus spears
2 T. olive oil
1/2 cup chopped shallots
1 1/2 cups Arborio rice
1 1/2 cups sparkling wine
3 T. unsalted butter
1/2 cup freshly grated Parmesan cheese
2 T. chopped Italian parsley
Salt and pepper to taste

1. Preheat oven to 450 degrees. Lay prosciutto slices on a parchment-line baking sheet and bake until almost completely crisp, about 6 to 8 minutes. The slices will crisp up even more as they cool. Transfer to a rack to cool.

2. Place chicken broth in a medium saucepan and bring to a boil. Bend the asparagus to break off the tough ends and then cut diagonally into 1 inch pieces. Drop the asparagus into the boiling chicken broth and cook 2 minutes. Remove asparagus with a slotted spoon and set aside. Keep the broth at a low simmer.

3. Heat oil in a Dutch oven over medium high heat. Add the shallots and cook until tender, about 3 minutes. Add the rice; cook, stirring constantly, until rice begins to turn white, about 3 minutes. Add the sparkling wine and simmer, stirring often, until completely absorbed. 

4. Add 1 cup of the broth and cook at a low simmer, stirring constantly, until most of the broth is absorbed. Continue adding the broth 1/2 cup at a time until rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total.

5. Stir in the asparagus and warm through, about 1 minute. Remove from heat and stir in the butter, Parmesan and parsley. Season to taste with salt and pepper and serve immediately topped with crispy prosciutto slices that have been broken into slighter smaller pieces.

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