Preheat oven at 375°F (190°C) and blister tomatoes.
Preheat oven at 375°F (190°C). Put tomatoes in a aluminum foil packet or a small baking dish and drizzle with olive oil. Sprinkle a couple pinches of salt and put in oven to blister. Roast for 30-40 minutes or until tomatoes blister and have browned nicely and popped.
Sauté shallots until translucent.
In a sauté pan, drop a couple dollops of oil of choice and add diced shallots to cook over medium heat. Cook until shallots are translucent, about 5-10 minutes.
When the shallots are translucent, add rice. Stir the rice around and combine with shallots. Add a dollop of butter if you’d like for some extra flavour. Stir around to coat and toast rice for about 5 minutes.
Ladle hot broth over rice one cup at a time.
Pour the broth in another pot and bring to a boil. Turn down to simmer and keep broth hot and handy, near the pan where you will be making your risotto. Begin by turning the heat of your pan with the rice in it to low-medium. Slowly ladle about 1 cup of broth at a time into the rice and shallot mixture. Stir around until the liquid disappears and the rice has soaked it all up. Keep watch and continue stirring once in a while. When the broth has all been soaked up, ladle another cup of broth to the rice. Repeat and continue doing so until the rice is cooked through and al dente.
While the risotto is cooking, fill a pot up with water and bring to a boil over high heat. Trim the ends of the asparagus, about 2″ off the end. If you like, you can also peel the skin off the asparagus with a vegetable peeler. This gets rid of all the fibrous texture. Put asparagus in boiling water and cook for about 5 minutes, or until cooked through, with a bit of a crunch. Remove the asparagus from the pot and drain. Add it to an ice bath to stop the cooking and retain crunch. To make the ice bath, get a bowl out, fill with water and ice cubes.
Add cheese at the end.
When the risotto is al dente, turn the heat off. Add the grated parmesan cheese to the risotto and stir to melt and combine. Spoon the risotto onto the center of a plate.
Top with asparagus, tomatoes, prosciutto, lemon zest.
Top the risotto with blanched asparagus, blistered tomatoes, and fresh prosciutto. Using a microplane, grate the outer skin of a lemon over the risotto as garnish. Congrats! You just made spring risotto.