Champagne Risotto

4 thin slices of prosciutto

3 cups low-sodium chicken broth

12 asparagus spears, cut diagonally into 1 inch pieces

2 tablespoons butter, divided

1 shallot, finely chopped

¾ cup arborio rice

¾ cup Champagne or other sparkling wine

¼ cup freshly grated parmesan

Salt and pepper to taste

Heat oven to 450 degrees.

Place prosciutto on a lightly greased cooking pan. Bake until slices are almost completely crisp. Reserve for garnish.

In a medium sauce pan, bring chicken broth to a boil. Add asparagus and blanch for 2 minutes. Remove with slotted spoon, and then turn broth down to a simmer.

In a large nonstick frying pan, melt 1 tablespoon butter and cook shallots about 3 minutes. Add the rice, and stir to coat with the butter; stir constantly for about 3 minutes. Add champagne and simmer until liquid is almost evaporated. Add ½ cup of broth and simmer until almost evaporated. Continue adding broth ½ cup at a time until the broth is gone and the rice is cooked.

Gently stir in the asparagus, remaining butter, parmesan, salt and pepper. Spoon into serving dish and garnish with crumbled prosciutto. Serve immediately.

Serves four.