Asparagus Risotto With Shiitake Mushrooms

Recipe by Aunt Cookie
READY IN: 40mins




  • Pour the stock into a saucepan, place over high heat, and bring to a boil.
  • Meanwhile, snap off the ends from the asparagus and peel any tough skin from the stalks.
  • Add the asparagus ends to the stock, reduce the heat to low, and simmer gently until the stems are tender, about 7 minutes.
  • Dip out and discard the stems.
  • Slice the spears 1/4 inch thick on the diagonal.
  • Set aside.
  • Heat the olive oil in a heavy medium saucepan over medium-high heat until hot.
  • Scatter in the mushrooms and do not move them until they begin to brown, about 1 minute.
  • Then season with salt and pepper, and sauté until brown, about 5 minutes.
  • Remove to a plate.
  • Lower the heat to medium, add the onion, season lightly with salt, and cook until soft but not brown, about 2 minutes.
  • Add the garlic and cook briefly.
  • Add the rice and stir until the grains look pearly white, about 2 minutes.
  • Add the wine, if using, and cook until the pan is nearly dry.
  • Adjust the heat so the rice cooks at a slow simmer.
  • Add 1/2 cup of the stock, stir, and cook until the pan is nearly dry again.
  • Season lightly with salt and pepper now so the flavor permeates the rice.
  • Add another 1/2 cup of the stock and continue to stir and cook, adding stock as necessary, until the rice is three-fourths cooked, about 15 minutes.
  • Stir in the thyme, mushrooms, and sliced asparagus tips.
  • Continue to cook until the rice is al dente and the asparagus is bright green and just tender, about 4 minutes longer.
  • Remove from the heat and stir in the butter, Fontina cheese, 1/2 cup of the Parmesan cheese, the parsley and the lemon zest, if using.
  • Taste for seasoning.
  • Dust with Parmesan before serving.
  • Pass more cheese at the table.