Asparagus Risotto With Crispy Prosciutto
This simple recipe is packed full of flavor and the texture is divine! Definitely my favorite Risotto recipe.
Servings 4
Ingredients
- 4 thin slices Prosciutto
- 3 Cups chicken stock
- 12 Spears asparagus cut diagonally into 1-inch pieces
- 2 Tbsp unsalted butter divided
- 1 shallot minced
- ¾ Cup Arborio rice
- ¾ Cup Champagne or other sparkling white wine
- ¼ Cup Parmesan cheese freshly grated
- ¼ Tsp Kosher salt or to taste
- ¼ Tsp freshly ground black pepper or to taste
Instructions
Prosciutto Garnish
- Preheat oven to 450 degrees F.Place the slices of prosciutto on a sheet of parchment paper and bake until the prosciutto slices are almost completely crisp, about 8 minutes. They will continue to crisp up as they cool. Reserve for garnish
Risotto
- In a medium saucepan, bring the chicken stock to a boil. Reduce heat to a simmer and blanch the asparagus in the chicken stock for 2 minutes. Remove the asparagus with a slotted spoon and set aside in a bowl to add to risotto later. Keep the chicken stock at a low simmer.
- Place 1 tablespoon of butter into medium sized skillet over medium high heat. 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 stock and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the stock 1/2 cup at a time, stirring constantly and allowing each addition of the stock 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.