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
Directions
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.
1 Video | Photo: Champagne Risotto Recipe




















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By whereiswilkins_...
Lafayette, 43
on January 30, 2012
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Thank you Giada - I'm Irish, but come off as an Italian with this amazing rendition. Delicious every time and your instructions help (the Irish to understand risotto. Delicioso! Gracie!
By WindyCityChef
on May 15, 2011
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Such an easy dish to make, and elegant enough for a special occasion dinner. I made this as a main dish, so I added shrimp. I also used two shallots and added a couple of cloves of thinly sliced fresh garlic. This recipe is definitely a keeper!
By bmyers146
on May 15, 2011
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I thought the risotto and asparagus together were amazing. Risotto came up nice and creamy and had great flavor. The dish seemed unbalanced though once I added all that prosciutto to it; instantly the dish was much too salty. My husband even thought it was too salty and his palette is much less sensitive then mine. Will make the risotto again, but will add other things to it other than the prosciutto.
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