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1
Cut the asparagus into pieces two inches long, keeping the tips separate from the stalks.
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2
Bring the chicken stock to simmer and cook the stalks until tender.
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3
Remove with a slotted spoon.
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4
Add tips and repeat process.
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5
Heat the oil and two tablespoons butter in a skillet and gently soften the shallots with the prosciutto.
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6
Season with salt and pepper and add the rice.
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7
Stir with a wooden spoon to coat the grains.
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8
Let the rice cook three to four minutes, stirring so that it absorbs the butter and turns opaque.
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9
Add the wine, stir, and then add the saffron.
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10
Add the hot stock a ladle at a time, and cook the rice, stirring.
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11
Keep stirring and adding stock for about 20 minutes.
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12
The rice will absorb the liquid.
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13
Make sure the stock is being absorbed and that there is not much liquid on top.
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14
The bottom of the pan should be clean.
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15
Start testing the rice.
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16
It is done when it is al dente.
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17
You may not need to use all the stock or you may need to add a little hot water.
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18
Be careful not to overcook the rice.
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19
Just before the risotto is ready, stir in the asparagus to heat through.
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20
Stir in the remaining butter but do not return to the heat.
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21
Add the cheese, spoon the rice onto individual heated plates and sprinkle with extra cheese and ground pepper.
