Champagne Risotto
Adapted From: Food Network (Giada)
Ingredients
4 slice Prosciutto
3 cup Chicken Broth
12 spears Asparagus (cut diagonally into 1-inch pieces)
2 Tbs Butter (divided)
1 Shallot (finely chopped)
3/4 cup Arborio Rice (or medium-grain white rice)
3/4 cup Champagne
1/4 cup Parmesan Cheese (grated)
1/4 tsp Salt
1/2 tsp Pepper
Directions
Preheat oven to 450°.
Place slices of proscuitto on a lightly greased baking sheet.
Bake until proscuitto slices are almost completely crisp, about 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 heat to a simmer.
Blanch the asparagus in the chicken broth for 2 minutes.
Remove asparagus with a slotted spoon.
Set the asparagus aside; keep the chicken broth at a low simmer.
In another medium saucepan, melt 1 Tbs of butter.
Add shallot and cook until tender, about 3 minutes.
Add the 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 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.
When rice is tender but still firm to the bite and the mixture is creamy, it is ready; about 20 minutes after adding the first of the broth.
Remove from heat.
Gentrly stir in the asparagus, remaining butter, parmesan, salt, and pepper.
Spoon the risotto into serving dish(es) and garnish by breaking the crisp proscuitto into smaller pieces over the top.
Serve immediately.
Katie Dishes - Two Thumbs WAY Up
I made this for the first time for a fancy homemade valentine's dinner in 2009. Since then, I have made it at least 6 more times. Needless to say, this is excellent. I love risotto, and this is the best recipe I have found to make it myself at home. Perfect for a side dish, or a stand alone meal.
I think I need to go home and make some now...
