Champagne Risotto

I started cooking risotto after watching Hell's Kitchen and always hearing Chef Ramsey scream, "Where is my risotto, you stupid cow?!?!" I love that man.

I tried this recipe by Giada De Laurentis for Jeff recently. I thought it was about time I posted it here. This is perfect for a romantic Valentine's Day meal. And, he said it is the best risotto I've ever made. You can't get much better than that! Well, a box of chocolates and Gordon Ramsey wouldn't be bad, either.

Champagne Risotto
Everyday Pasta by Giada De Laurentiis
Serves 2

4 slices of prosciutto
3 cups of chicken broth
12 asparagus spears, cut diagonally into 1-inch pieces
2 tbls. unsalted butter
1 shallot, finely chopped
3/4 cup Arborio rice (or medium-grain white rice)
3/4 cup champagne
1/4 cup freshly grated Parmesan cheese
1/4 tsp. salt
1/2 tsp. pepper

1. Preheat the oven to 450 degrees F.

2. 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.

3. 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.

4. 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.