Asparagus, Roasted Garlic, and Lemon Risotto

Name: Asparagus, Roasted Garlic, and Lemon Risotto
Ingredients: 1 tablespoon finely grated lemon zest; 2 cups ¼-inch diagonally sliced young asparagus, tips reserved; ⅓ cup freshly grated Parmesan or Asiago cheese; ⅓ cup chopped fresh chives; ½ cup dry white wine; 3 tablespoons chopped roasted garlic; 5 to 6 cups Vegetable Stock or Chicken Stock, heated; 5 to 6 cups Vegetable Stock or Chicken Stock, heated; ¼ cup sliced shallots; 3 tablespoons unsalted butter; 1 cup sliced shiitake mushrooms; 1½ cups Arborio rice; Additional shaved Parmesan cheese and deep-fried basil sprigs (see Note) for garnishing (optional); Drops of fresh lemon juice; Additional shaved Parmesan cheese and deep-fried basil sprigs (see Note) for garnishing (optional); Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; ⅓ cup freshly grated Parmesan or Asiago cheese; Kosher or sea salt and freshly ground pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Risottos have become a signature dish of the wine country. They are infinitely versatile, and I particularly like the addition of seasonal vegetables. The spring asparagus used here must be young and tender, since it’s added at the last minute and barely cooked.

Ingredients

3 tablespoons unsalted butter
¼ cup sliced shallots
1½ cups

Main course
Gluten-free

Method

In a medium saucepan, melt the butter over medium heat and sauté the shallots until soft but not brown. Add the rice and mushrooms and cook, stirring often, until rice is translucent, about 3 minutes.

Add the roasted garlic, wine, and enough stock to cover rice mixture and cook, stirring constantly, until liquid is nearly absorbed. Continue adding hot stock in this manner, stirring all