If you want to show off for someone you love, this is the recipe to do that. Your guest(s) will think you picked this up from a fancy restaurant! Champagne risotto is a dish that not only a trained chef can make.
3 cups chicken broth
12 asparagus spears, cut diagonally into 1-inch pieces
3 tablespoons butter, divided
1 shallot, finely chopped
3/4 cup Arborio rice
1 cup Champagne
1/4 cup freshly grated Parmesan
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
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 2 tablespoons 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.
This recipe is an adapted version from Giada De Laurentis on Food Network.
Enjoy your Valentine’s Day! I hope it’s special, and I hope it’s DELICIOUS!!!!!