I hope all of you are settling back in to work (or, if you’re lucky enjoying your vacation time!) after a nice holiday. I know by now most of you are shifting focus now to New Year’s Eve and if you are planning to cook a nice dinner at home then this recipe couldn’t come at a better time! Last year I gave you the recipe for my Strawberry Champagne Cupcakes and this year I’m sharing a recipe that’s just as sexy… champagne risotto! I had never made risotto before this, as I watch entirely too many competitive cooking shows on tv and was too intimidated to try. Turns out it’s super simple, it’s just tough to do in a time crunch because you have to cook it for a while while constantly stirring it! This particular recipe adds a unique touch with the addition of champagne, asparagus and crisp, salty prosciutto making it extra special for a night like New Years. This recipe makes enough for two people is so filling that you don’t need to make much else to make a meal of it. I made chicken roulades and it was entirely too much food so I’d suggest something light like some seared scallops or some big shrimp! Also in honor of the upcoming new year there’s some incredible deals going on in my Etsy shop’s clearance sections so check that out!
Start off by crisping up 6 slices of prosciutto by placing them on a lightly greased baking sheet and baking at 450 for 6-8 minutes. Place on a paper towel lined plate and set aside for garnish. Bring 3 cups of vegetables stock to a boil in a medium pot and then reduce to a simmer, and blanch 12 spears of asparagus in it for 2 minutes. Remove the asparagus with a slotted spoon and once it cools enough to handle, cut into 1 inch diagonals, set aside. Keep the vegetable stock at a low simmer. In another medium saucepan (I find it easiest to use a high sided skillet) over medium heat, melt 1 tablespoon unsalted butter. Add 1 shallot that’s been finely chopped to the butter and cook until tender (about 3 minutes). Add 3/4 cup Arborio rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes more.
Add 3/4 cup room temperature 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, 1 tbsp unsalted butter, 1/4 cup freshly grated parmesan cheese, 1/4 tsp salt and 1/2 tsp pepper. Spoon the risotto into serving dishes and garnish by crumbling the crisp prosciutto over the top of the risotto.