3 tablespoons butter
1/4 cup chopped shallots
1 1/2 cups Arborio rice
1 cup sliced cremini mushrooms
3 tablespoons roasted garlic pulp
1/2 cup white wine
5-6 cups hot chicken stock
1/3 cup grated Parmesan cheese
1 tablespoon lemon zest
2 cups young asparagus , tips reserved and stalks sliced diagonally 1/4 inch long
1/3 cup chives
salt and pepper; to taste
Squeeze of fresh lemon juice; to taste
Additional grated Parmesan for garnish
In a deep skillet, melt butter. Add shallots and cook over moderate heat until softened, not brown. Add rice and mushrooms, stirring often until rice is translucent.
Add garlic and wine and enough chicken stock to just cover rice; cook stirring constantly until liquid is nearly absorbed, Continue to add stock a little at a time and letting rice absorb the stock. . Test rice for doneness after about 12 minutes of cooking. It should be creamy not gummy and each rice grain should be al dente in center. Stir in the asparagus and cook for 2 minutes then stir in zest, chives and cheese. Season with salt and pepper and a little lemon juice. Garnish with additional Parmesan cheese.