12 asparagus spears, cut diagonally into 1-inch pieces
2 tablespoons butter, divided
1 shallot, finely chopped
¾ cup Arborio rice or medium-grain white rice
¾ cup Champagne
¼ cup freshly grated Parmesan
¼ teaspoon salt
½ teaspoon freshly ground black pepper
Preheat oven to 450 degrees F.
Place slices of prosciutto on lightly greased baking sheet. Bake until almost completely crisp, or 6 to 8 minutes. Expect them to crisp up more during cooling and reserve them as a garnish.
In a medium sized saucepan, bring chicken stock to a boil, then reduce heat to simmer. Blanch asparagus in the chicken stock for 2 minutes, then remove with slotted spoon. Set the asparagus to the side and keep chicken stock at low simmer.
In another medium sized saucepan melt 1 tablespoon of butter and add shallot. Cook until tender or about 3 minutes, then add Arborio rice and stir to coat it all in the melted butter. Continue toasting the rice while stirring constantly for 3 minutes more. Add Champagne and simmer until it has almost completely evaporated. This takes about 3 minutes.
Add the ½ cup of simmering broth and stir until almost completely absorbed, or about 2 minutes. While cooking the rice, add the broth ½ cup at a time. Make sure to stir constantly. When pouring in the broth make sure to time it so that it is after allowing the broth to absorb before adding more, until the rice is tender but firm to the bite and mixture is creamy. This will take about 20 minutes to complete.
Remove from the heat and gently stir in the asparagus, remaining butter, parmesan, salt and pepper. Then spoon in the risotto to serving dishes and garnish by breaking up the crisp prosciutto into small pieces over the risotto. Then serve immediately after.