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