| Level: | Intermediate |
| Total: | 55 min |
| Prep: | 20 min |
| Cook: | 35 min |
| Yield: | 2 servings |
Ingredients
- 4 thin slices prosciutto
- 3 cups reduced-sodium chicken broth
- 12 asparagus spears, cut diagonally into 1-inch pieces
- 2 tablespoons butter, divided
- 1 shallot, finely chopped
- 3/4 cup Arborio rice or medium-grain white rice
- 3/4 cup Champagne
- 1/4 cup freshly grated Parmesan
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 450 degrees F.
- Place the slices of prosciutto on a lightly greased baking sheet. Bake until the prosciutto slices are almost completely crisp, about 6 to 8 minutes. The slices will crisp up even more as they cool. Reserve for garnish.
- In a medium saucepan, bring the chicken stock to a boil. Reduce heat to a simmer. Blanch the asparagus in the chicken stock for 2 minutes. Remove the asparagus with a slotted spoon. Set the asparagus aside and keep the chicken stock 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 liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, 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, remaining butter, Parmesan, salt, and pepper. Spoon the risotto into serving dishes and garnish by breaking the crisp prosciutto into smaller pieces over the top of the risotto. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 607 |
| Total Fat | 18 g |
| Saturated Fat | 11 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 24 g |
| Cholesterol | 54 mg |
| Sodium | 1617 mg |
Reviews
As the saying goes, it’s a start. Definitely use NO or Low sodium stock. After 30 minutes of stirring, I put the lid on the deep dish frying pan and let it get softer. Right before serving I added 1/4 cup Parmesan. It needs a fresh green herb topper … parsley? will try veggie stock next time.
Deliciously perfect every time. Salty, rich and creamy. A real treat.
Sensational! Will absolutely make again.
Absolutely delicious! The prosciutto adds so much flavor…it’s a keeper!
I have made this many times. This is probably my favorite risotto recipe because there is not a million ingredients, yet it is flavorful and rich. We often make this with Ina’s roasted shrimp.
All I can say is WOW!!! This is the best risotto I’ve ever made. My family can’t stop talking about it. Making again this week with Veal Osso Bucco.
Excellent results with this recipe. I made it after thanksgiving, using leftover turkey in it as well, which made it a delicious main dish. Something that will probably become a tradition!
I love making this! A fancy side dish for special occasions or even alone as a main! Even a little is very filling
Although this was the first time I made risotto, it did come out perfectly. Very creamy and pleasant. I followed the recipe exactly, but I honestly felt the recipe lacked flavor. I read the reviews….but am still searching for that “something” that adds more flavor to the dish.