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1
Pour the stock into a saucepan, place over high heat, and bring to a boil. Meanwhile, snap off the ends of the asparagus and peel any touch 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 min.) Take out the asparagus stems and throw away. Slice the tops of the asparagus (the part you didn't just simmer) into 1/4 inch thick piece on the diagaonal and set aside.
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2
Heat the olive oil in a big saucepan over med/high heat until hot. Scatter the mushrooms and don't move them until the begin to brown about 1 min. Then season with salt and pepper and saute until brown (about 5 min). Remove to a plate) Make sure you don't add the mushrooms until the oil is hot because if it isn't hot enough the mushrooms will absorb the oil and get greasy. If the oil is hot they don't absorb it at all.
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3
Lower the heat to medium, add the onion, season with a little salt and cook until soft and translucent but not brown (about 2 minutes. Add the garlic and cook with the onion, briefly. add the rice and stul until the grains look pearly white (about 4 minutes)
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4
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 C of the stock, stir and cook until the pan is nearly dry again. Season lightly with salt and pepper. Add another 1/2 C of the stock and continue to stir, adding stock as necessary everytime the rice has just about absorbed the last dousing, until the rice is 3/4 of the way cooked (about 18 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 5 more minutes. Remove from the heat and stir in butter, the parmesan, the parsley and the lemin zest. Taste to adjust seasoning. You can pass more parm at he table.
