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Ingredients
- 4 tablespoons butter
- 1/2 cup sliced shallots
- 1.5 cups Arborio rice
- 3/4 cup sliced shiitake mushrooms
- 1 1/2 tablespoons roasted garlic
- 1/2 cup white wine
- 5 to 6 cups vegetable or chicken stock
- 1/4 cup grated Parmesan cheese
- 2 teaspoons grated lemon zest
- 3/4 cup diagonally cut asparagus, in 1/2-inch pieces
- 1/4 cup minced fresh chives
Preparation
Step 1
Melt 3 tablespoons of the butter in a medium saucepan and sauté the shallots over moderate heat until soft but not brown. Add the rice and shiitakes and sauté until rice is translucent, about 3 minutes
Add the garlic, wine, and 1/2 cup hot stock; stir. Continue until rice is cooked.
When risotto is done, add 1 tablespoon of butter, cheese, lemon zest, asparagus, and chives. Season with salt and pepper. Serve garnished with chives and shaved Parmesan.
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