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1
Pour the stock into a saucepan, place over high heat, and bring to a boil.
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2
Meanwhile, snap off the ends from the asparagus and peel any tough skin from the stalks.
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3
Add the asparagus ends to the stock, reduce the heat to low, and simmer gently until the stems are tender, about 7 minutes.
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4
Dip out and discard the stems.
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5
Slice the spears 1/4 inch thick on the diagonal.
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6
Set aside.
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7
Heat the olive oil in a heavy medium saucepan over medium-high heat until hot.
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8
Scatter in the mushrooms and do not move them until they begin to brown, about 1 minute.
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9
Then season with salt and pepper, and saute until brown, about 5 minutes.
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10
Remove to a plate.
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11
Lower the heat to medium, add the onion, season lightly with salt, and cook until soft but not brown, about 2 minutes.
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12
Add the garlic and cook briefly.
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13
Add the rice and stir until the grains look pearly white, about 2 minutes.
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14
Add the wine, if using, and cook until the pan is nearly dry.
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15
Adjust the heat so the rice cooks at a slow simmer.
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16
Add 1/2 cup of the stock, stir, and cook until the pan is nearly dry again.
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17
Season lightly with salt and pepper now so the flavor permeates the rice.
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18
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.
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19
Stir in the thyme, mushrooms, and sliced asparagus tips.
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20
Continue to cook until the rice is al dente and the asparagus is bright green and just tender, about 4 minutes longer.
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21
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.
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22
Taste for seasoning.
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23
Dust with Parmesan before serving.
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24
Pass more cheese at the table.
