An Italian Affair

We consume a lot of risotto, especially during the colder months!!  It's my all-time favourite comfort food.  Well, that and Shepard's pie.  I'll leave that recipe for another day.  
Many of my favourite recipes comes from the Italian beauty Giada De Laurentiis.  She's not only beautiful, has great taste in interior design (see her place below), she is a goddess in the kitchen!!  Every recipe of hers that I try turns out exactly like the picture and tastes better than I imagined.  


Try out her Champagne Risotto .  I promise you will eat it every last bite!

Ingredients

• 4 thin slices prosciutto
• 3 cups reduced-sodium chicken broth
• 12 asparagus spears, cut diagonally into 1-inch pieces
• 2 tablespoons butter, divided
• 1 shallot, finely chopped
• 3/4 cup Arborio rice or medium-grain white rice
• 3/4 cup Champagne
• 1/4 cup freshly grated Parmesan
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Directions

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, 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.

Giada's house is designed by Kevin Fitzsimons and Bonesteel Trout Hall.  Check it out. The house is a bit too modern for my taste.  I love a classic Victorian but that doesn't prevent me from appreciating the good design. The house was made from African teak, glass and stucco.   


The kitchen has 2 dishwashers and 4 ovens!!  Can you imagine?  I love the cookies and cream look of this kitchen.  Ryan would go nuts for all the counter space.  

The window in this bedroom looks fake.  Look at that view!!!  I would die a happy woman if I got to wake up with this view everyday.  

The patio is by far the best part of the house.  I really want her patio set.  Again, wouldn't mind the view as well.  :) 

All pictures via Architectural Digest  

Have a great day everyone!!