I really love to cook and am always on the lookout for new recipes to try. One of my current favorites is Champagne Risotto by Giada de Laurentis. I have modified it slightly. The great thing about this recipe is that you can try it with other ingredients and it works just as well.

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Ingredients

  • 4 thin slices prosciutto
  • 3-4 cups reduced-sodium chicken broth (You can use vegetable broth if you want to make this vegetarian, eliminating the prosciutto; amount of broth depends on how soft you want the rice)
  • 12 asparagus spears, cut diagonally into 1-inch pieces
  • 2 tablespoons butter, divided
  • 1-2 shallots, finely chopped
  • 3/4 cup Arborio rice or medium-grain white rice
  • 3/4 cup Champagne (if you buy the tiny bottles in a four-pack, one bottle is the perfect size for this dish and aren’t expensive)
  • 1/4 cup freshly grated Parmesan
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Directions

(Serves 2; can be doubled for more servings)

Preheat the oven to 450 degrees F.

Place the slices of prosciutto on a lightly greased baking sheet or use parchment paper. 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. Keep the chicken stock at a low simmer.

When you remove the prosciutto from the oven, take the temperature down 400 degrees, toss the cut asparagus with olive oil and salt and pepper and roast in the oven for 5 minutes (more if the asparagus is really thick).

In another 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.

I like to serve this, and other pasta dishes, with a parmesan crisp. They are absolutely delicious and so easy to make.