Asparagus, Roasted Garlic, And Lemon Garlic

Recipe Ingredients

4 tablespoons	60ml	Unsalted butter
1/4 cup	59ml	Sliced shallots
1 1/2 cups	240g / 8.5oz	Arborio rice
3/4 cup	177ml	Slice shiitake mushrooms
1 1/2 tablespoons	22ml	Roasted Garlic - see * Note
1/2 cup	118ml	Dry white wine
5		Rich vegetable or chicken stock - heated
1/4 cup	36g / 1.3oz	Freshly-grated Parmesan or Asiago cheese
2 teaspoons	10ml	Grated lemon zest
3/4 cup	177ml	Diagonally-sliced young asparagus - in 1/2" pieces
1/4 cup	23g / 0.8oz	Minced fresh chives
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
		Garnish
		Chopped fresh chives
		Shaved Parmesan cheese

Recipe Instructions

Melt 3 tablespoons of the butter in a medium saucepan and saute the shallots over moderate heat until soft but not brown. Add the rice, shiitakes and Roasted Garlic and stir in the wine and some stock. Saute evenly until the liquid is absorbed. Continue adding small amounts of stock and cooking in this manner until the rice is creamy but the center is firm, about 15 minutes.

When the risotto is done, stir in the remaining 1 tablespoon of butter, the cheese, lemon zest, asparagus and chives, and season with salt and pepper. Serve in warm bowls garnished with chopped chives and shaved Parmesan.

Hints

Note: See the "Roasted Garlic" recipe which is included in this collection.

Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9654 broadcast 08-05-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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