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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.
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