Time: 55 min.
Complexity: average
Servings: 2

A step-by-step recipe for risotto with champagne, ham, and asparagus.

Ingredients:

• 4 thin slices dry-cured prosciutto ham
• 3 cups lightly salted chicken broth
• 12 asparagus spears, cut diagonally into 2.5cm long pieces.
• 2 tbsp (30 g) butter
• 1 shallot, finely chopped
• 3/4 cup arborio rice or white short grain rice
• 3/4 cup champagne
• 1/4 tbsp. freshly grated parmesan
• 1/4 teaspoon salt
• 1/2 tsp freshly ground black pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

dry-cured ham, prosciutto, asparagus, shallots, Arborio rice, round grain rice, champagne, Parmesan cheese

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Preparation:

Step 1
• Preheat oven to 230°C.
Step 2
• Place the prosciutto slices on a lightly greased baking sheet. Broil until the prosciutto slices are almost crisp, about 6-8 minutes. The ham will crisp up even more as it cools. Set aside for a side dish.
Step 3
• In a medium saucepan, bring the chicken broth to a boil. Reduce the heat to a simmer. Blanch the asparagus in the chicken broth for 2 minutes. Remove the asparagus with a slotted spoon and keep the chicken broth simmering.
Step 4
• In another medium saucepan, melt 1 tablespoon (15 grams) butter. Add the shallots and cook until tender, about 3 minutes. Add the Arborio rice and stir to coat with the butter. Continue to toast the rice, stirring constantly, about 3 minutes. Add the Champagne and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the hot broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding broth 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed, until the rice is tender but slightly firm to the core, about 20 minutes total. Remove from heat. Gently toss with the asparagus, remaining butter, Parmesan, salt, and pepper. Transfer the risotto to serving dishes and garnish with crumbled crispy prosciutto. Serve immediately.

Votes: 2