Ingredients
4 thin slices of prosciutto
3 cups reduced-sodium chicken broth
12 asparagus sticks, slantly cut into 1-inch pieces
2 tablespoons of butter, divided
1 shallots, finely chopped
3/4 cup Arborio rice or medium grain white rice
3/4 cup of champagne
1/4 cup freshly grated Parmesan
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat the oven to 450 degrees.
Place the slices of ham on a lightly greased baking tray. Bake until the Prosciutto slices are almost completely crisp, about 6 to 8 minutes. The slices cut even more when they cool down. Reserve for garnish
In a medium pot, bring the chicken broth to a boil. Reduce the heat to a boil. Blow the asparagus in the chicken stall for 2 minutes. Remove asparagus with a slotted spoon. Put the asparagus aside and keep the chicken stomp at a weak simmer.
In another medium pot, melt 1 tablespoon of butter. Add the scallion and cook until tender, about 3 minutes. Add the arborio rice and stir in the butter. Continue stirring the rice, stirring constantly, for about 3 minutes more. Add the champagne and simmer until the liquid is almost evaporated, about 3 minutes. Add 1/2 cup of boiling broth and stir until almost completely, approx. 2 minutes. Boil the rice, add the 1/2 cup of the cup at a time, constantly stir and absorb any draw of broth before you take the next until the rice is tender but still firm on the bite and the mixture is creamy , About 20 minutes in total. Remove from heat. Carefully stir asparagus, butter, parmesan, salt and pepper. Spoon the risotto in serving dishes and garnish by breaking the crisp ham into smaller pieces over the top of the risotto. Serve immediately.
