Champagne Risotto With Asparagus and Pancetta

Photo: Jennifer, A Touch of Garlic

Ingredients

3 cups chicken broth

3 tablespoons extra virgin olive oil

1 onion, chopped

2 cloves garlic, chopped

1 cup arborio rice

Salt and pepper

1 split champagne or sparkling wine

1 lemon, juiced

1/8 pound sliced pancetta, chopped

1 small bunch asparagus, cut on an angle into 1-inch pieces

1 large shallot, thinly sliced

1/2 cup grated parmigiano-reggiano cheese

3 to 4 sprigs thyme, leaves stripped and chopped

Preparation

In a medium saucepan, heat the chicken broth over low heat.

In a medium skillet, heat 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the onion and garlic to the skillet and cook until softened, 3 to 4 minutes.

Add the rice and toss to coat; season with salt and pepper. Stir in the champagne and boil to evaporate slightly, about 2 minutes.

Stir a couple of ladles of warm chicken broth into the rice and cook, stirring occasionally, until the liquid evaporates. Add more broth, a few ladles at a time, reserving 1/2 cup. Cook until creamy, stirring occasionally, about 18 minutes.

N the nonstick skillet, heat the remaining 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the pancetta and cook for about 3 minutes. Add the asparagus and shallot and cook, stirring, for 3 more minutes.

To serve, stir the cheese and thyme into the risotto and spoon generous portions onto plates. Pour the lemon juice over the asparagus and toss; spoon around the risotto.