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
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.