1. In a wide saucepan, I usually use my Dutch oven, heat the butter over medium heat. Allow the butter to warm until it turns a warm, golden brown and has a nutty fragrance. About 1 ½ to 2 minutes.
2. Add onion and saute until translucent. About 4 minutes.
3. Add rice and stir until it is coated with the butter and well-mixed with the onion. Then, add the wine and deglaze the bottom of the pan, scraping up any browned bits.
4. Simmer until the wine has completely evaporated. Then, add ½ c. of the chicken stock and stir until it is completely absorbed. Continue adding the chicken stock by ½ c. until it absorbed. About 10 minutes.
5. Once all the chicken stock has been added, cook until the rice is tender to the bite. About 5 minutes.
6. Remove risotto from heat and add remaining parmesan and butter. Stir until completely absorbed.
7. Finally, add the asparagus pieces, stirring into the risotto. Break prosciutto pieces over rice and serve.