Champagne Risotto

Recipe from foodnetwork.com
Ingredients
4 thin slices prosciutto
3 cups reduced salt chicken broth
12 asparagus spears, cut diagonally into 1-inch pieces
2 tbsp butter
1 shallot, finely chopped
3/4 cup Arborio rice
3/4 cup Champagne
1/4 cup freshly grated Parmesan
 
Method
Preheat the oven to 230 degrees C.
 
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.
Set the asparagus aside and keep the chicken stock at a low simmer.
 
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 and Parmesan.
Spoon the risotto into serving dishes and garnish by breaking the crisp prosciutto into smaller pieces over the top of the risotto. Serve immediately.
 
Serves 2.
 
Will HE make it again?
YES

Pumpkin, Sweet Potato & Vanilla Risotto

 
Recipe adapted from marcus samuelsson
Ingredients
2 cups vegetable broth
1/2 large vanilla bean
150g pumpkin, peeled and diced
150g sweet potato, peeled and diced
1/4 tbsp olive oil
1/2 onion, chopped finely
3/4 cups arborio rice
1/4 cup dry white wine
1/8-1/4 cup grated parmesan cheese
1 tbsp fresh chives, finely chopped
 
Method
Put the vegetable broth into a medium saucepan and warm over medium-high heat.
Cut the vanilla bean in half.
Scrape out the seeds and add them to the broth.
Add in the vanilla bean itself.
Simmer then reduce heat to low.
 
Add the pumpkin and sweet potato to the broth and simmer until it is fork-tender, about 5 minutes.
Using a slotted spoon, remove the pumpkin and sweet potato chunks to a dish.
Turn the heat on the broth to low and cover to keep warm.
 
In a large heavy saucepan, heat the 1/4 tbsp olive oil.
Add in the onion and cook until tender, about 3 minutes.
Add in the rice and cook until coated with oil, about one minute.
Add in the white wine and simmer, continuously stirring, until all of the wine has evaporated.
Then, in 1/2 cup increments, add the broth to the rice, only adding more when the previous batch has almost entirely evaporated.  Stir.  
Stir.
Stir.
 
When the rice is tender but still firm to the bite and creamy, turn off the heat.
Mix in the pumpkin, sweet potato and parmesan cheese.
Add chives.
 
Will HE make it again?
maybe