Roasted Garlic Risotto with Asparagus and Lemon

This makes 6 servings.

4 tablespoons butter

1/4 cup chopped shallots

1 1/2 cups rice (I prefer Arborio)

3/4 cups sliced shitake mushrooms

 1 1/2 tablespoons roasted garlic (recipe and video follow)

1/2 cup dry white wine

5 to 6 cups rich vegetable or chicken stock, heated

1/4 cup freshly grated Parmesan or Asiago cheese

2 teaspoons grated lemon zest

3/4 cup diagonally sliced young asparagus, 1/2 inch pieces

1/4 cup minced fresh chives

salt and pepper

Garnish:  fresh chives and Parmesan cheese

1. Melt 3 tablespoons butter in a medium saucepan.  Saute shallots over moderate heat until soft, not brown.
2. Add rice and mushrooms.
3. Stir in wine and some stock.
4. Saute evenly until the liquid is absorbed.  Continue adding small amounts of stock until rice is creamy but center is firm, about 15 minutes.
5. When the risotto is done, stir in 1 T. butter, cheese, lemon zest, asparagus, chives, salt & pepper and roasted garlic.
6. Garnish with chives and shaved fresh Parmesan.

Roasted Garlic

1. Cut 1/4 inch off the top of the garlic bulb.
2. Drizzle with olive oil. salt and pepper
3. Wrap in foil and bake at 350 degrees for 25 to 30 minutes.
4. To use squeeze the softened bulb from the bottom.