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1
Snap the tough ends off the asparagus and discard them.
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2
Cut the spears into 1-inch lengths.
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3
In a large pot of boiling, salted water, cook the asparagus until just done, about 5 minutes.
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4
Drain.
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5
Rinse with cold water and drain thoroughly.
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6
In a large frying pan, heat 2 tablespoons of the oil and 1 tablespoon of the butter over moderately high heat.
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7
Add the mushroom caps, 1/2 teaspoon of the salt, and 1/4 teaspoon pepper.
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8
Cook, stirring frequently, until browned, about 5 minutes.
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9
Add the garlic and thyme and cook, stirring, for 30 seconds longer.
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10
Remove from the heat and leave in the pan.
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11
In a medium saucepan, bring the stock to a simmer.
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12
In the large pot, heat the remaining 2 tablespoons oil over moderately low heat.
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13
Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
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14
Add the rice and stir until it begins to turn opaque, about 2 minutes.
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15
Add the wine and the remaining 1 1/4 teaspoons salt to the rice and cook, stirring frequently, until all the wine has been absorbed.
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16
Add about 1/2 cup of the simmering stock and cook, stirring frequently, until the stock has been absorbed.
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17
The rice and stock should bubble gently; adjust the heat as needed.
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18
Continue cooking the rice, adding the stock 1/2 cup at a time and allowing the rice to absorb the stock before adding the next 1/2 cup.
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19
Cook the rice in this way until tender, 25 to 30 minutes in all.
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20
Before adding the last 1/2 cup of stock, stir in the lemon zest.
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21
The stock that hasn't been absorbed should be thickened by the starch from the rice.
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22
You may not need to use all of the liquid, or you may need more stock or some water.
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23
Stir in the asparagus, half of the mushrooms, the remaining 1 tablespoon butter, the Parmesan, and 1/8 teaspoon pepper and cook, stirring, until the vegetables are heated through.
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24
Reheat the remaining mushrooms.
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25
Mound the risotto onto plates.
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26
Top with the remaining mushrooms.
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27
Pass extra Parmesan.
