Risotto with Aspragus Fontina and Crispy Prosciutto

Step 1: Heat oven to 400ºF and line a rimmed baking sheet with parchment paper or foil.

Step 2: Lay the prosciutto slices on the sheet so that they don’t overlap.

Step 3: Bake until the slices start to shrivel and turn golden, 9-12 minutes. Crumble when cooled. If you have more than you need, it will keep in the fridge in a container or bag.

Step 4: Meahwhile, melt butter and mix with olive oil over medium heat, one to two minutes, or until foaming but not brown.

Step 5: Sauté onions until soft and translucent, about two to four minutes.

Step 6: Add rice. Stir until translucent and thoroughly coated, about two minutes.

Step 7: In separate pan, blanch snapped asparagus about five minutes, or until tender.

Step 8: Put in cold water bath for two minutes, drain, sprinkle with salt and set aside.

Step 9: To the rice, add one cup chicken stock and stir frequently until absorbed. Repeat this step until all broth is used, one cup at a time, and the rice is tender to the bite, but not mushy.

Step 10: Add asparagus and cheese. Mix thoroughly, sprinkle with prosciutto crumbles and serve immediately.