Champagne Risotto

From "Everyday Pasta" by Giada De Laurentiis
This is Shalise's favorite side dish.

4 thin slices prosciutto
3 cups reduced sodium chicken broth
12 asparagus spears, cut diagonally into 1 inch pieces.
2 Tbsp. olive oil
1 shallot, finely chopped
3/4 cup Arborio rice
3/4 cup champagne
1/4 cup grated asiago cheese
1/4 tsp. salt
1/2 tsp. ground black pepper

1.  Preheat over to 450 degrees.  Place the prosciutto slices on a lightly greased baking sheet.  Bake until the prosciutto slices are almost completly crisp, 6 to 8 minutes.  The slices will crisp up even more as they cool.  Set aside.
2.  In a medium saucepan, bring chicken broth to boil.  Reduce the heat and simmer the broth.  Blanch asparagus in the chicken broth for 2 minutes.  Remove the asparagus with slotted spoon,  Set the asparagus aside and keep the chicken broth at a low simmer.
3.  In another medium saucepan, heat olive oil on medium heat.  Add the shallot and cook until tender, about 3 minutes.  Add the arborio rice and stir to coat.  Continue toasting the rice, stirring constantly, for about 3 minutes more.  Add the champagne and simmer until the champagne has almost evaporated, about 3 minutes.    Add 1/2 cup of the simmering broth and stir until almost completely absorbed by the rice, 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.
4.  Gently stir in the asparagus, the asiago cheese, salt and pepper.  Spoon the risotto into serving dishes and garnish by breaking the crisp prosciutto into smaller pieces over the risotto.

Zesty Basmati Rice with Cinnamon and Cumin

From "Clean Food" by Terry Walters

1-1/2 cups brown basmati rice
3 cups vegetable stock
1 cinnamon stick
1/2 tsp. ground cumin
1/4 tsp. sea salt
zest of 1 orange
1 Tbsp. toasted sesame oil
1/2 cup toasted cashew pieces
1/2 cup fresh parsley, chopped

1.  Soak rice for 1 hour in bowl with enough water to cover.  Drain and put in large pot with vegetable stock, cinnamon stick, cumin, salt and orange zest.  Bring to boil, cover, reduce heat and simmer until all liquid is absorbed (about 25 minutes).
2.  Remove from heat and discard cinnamon stick.  Fluff with fork, toss with sesame oil, cashews, and parsley.   Serve immediately.