Asparagus Risotto With Shiitake Mushrooms

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This recipe is an adoptee from the recipezaar account, and i haven't tried it yet. I will repost here when i have tried the recipe. I won't change the recipe itself, though! Recipe by :michael chiarello

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Steps

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Pour the stock into a saucepan , place over high heat , and bring to a boil.

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Meanwhile , snap off the ends from the asparagus and peel any tough skin from the stalks.

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Add the asparagus ends to the stock , reduce the heat to low , and simmer gently until the stems are tender , about 7 minutes.

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Dip out and discard the stems.

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Slice the spears 1 / 4 inch thick on the diagonal.

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Set aside.

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Heat the olive oil in a heavy medium saucepan over medium-high heat until hot.

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Scatter in the mushrooms and do not move them until they begin to brown , about 1 minute.

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Then season with salt and pepper , and saut until brown , about 5 minutes.

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Remove to a plate.

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Lower the heat to medium , add the onion , season lightly with salt , and cook until soft but not brown , about 2 minutes.

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Add the garlic and cook briefly.

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Add the rice and stir until the grains look pearly white , about 2 minutes.

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Add the wine , if using , and cook until the pan is nearly dry.

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Adjust the heat so the rice cooks at a.

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Ingredients

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chicken stock, asparagus, extra virgin olive oil, shiitake mushrooms, salt & freshly ground black pepper, onion, garlic, arborio rice, dry white wine, fresh thyme, unsalted butter, fontina cheese, parmesan cheese, fresh flat-leaf parsley, lemon zest