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Risotto with Asparagus, Roasted Garlic and Lemon


3 tablespoons butter
1/2 cup sliced shallots
1 1/2 cups Arborio rice
3/4 cup sliced shitake mushrooms
1 1/2 tablespoons chopped roasted garlic
1/2 cup dry white wine
5 to 6 cups rich vegetable or chicken stock, divided
1/4 cup freshly grated Parmesan or Asiago cheese
1 tablespoon finely grated lemon zest
1 cup young asparagus, stalks trimmed and sliced diagonally about 1/4 inch long, blanched
1/3 cup chopped fresh chives
salt and freshly grounded pepper to taste
fresh lemon juice
Garnish could be additional shaved Parmesan cheese and some deep-fried basil sprigs, of course this is optional

Melt butter in deep, heavy-bottomed saucepan. Add shallots and cook over low heat until soft, about 2-3 minutes, add rice and mushrooms and cook, stirring often, until rice is translucent about 3 minutes. Add garlic, wine and 1/2 cup stock and cook, stirring constantly, until liquid is absorbed. Continue adding similar amounts of stock, stirring and cooking in this manner until rice is creamy but center is firm, about 15 minutes.

When the rice is done, stir in grated cheese, lemon zest, asparagus and chives and season with salt and pepper and drops of lemon juice. Serve in warm bowl, garnished with shaved Parmesan cheese and basil sprigs.

Makes 6 servings.

To roast garlic, wrap in tin foil and 375 degrees in oven for about 30-40 minutes or until soft.

To blanch asparagus slices, plunge into boiling water for 1 to 2 minutes, then rinse with cold water to stop cooking and preserve color. Drain.




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