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1
Cut asparagus just below the tips, then on an angle at 1/4-inch intervals, discarding the woody part at the bottom.
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2
Set aside.
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3
Bring water to a simmer and add 2 teaspoons of the salt.
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4
Keep on a low simmer.
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5
Heat 2 tablespoons of the butter in a large skillet over medium-high heat and add mushrooms.
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6
Cook, stirring occasionally, until crispy and browned.
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7
Season with 1/2 teaspoon salt and pepper, to taste, and set aside.
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8
In a large saucepan, add another 2 tablespoons of the butter over medium-high heat and let brown slightly until nutty.
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9
Add the shallot to the pot and cook until translucent, about 2 minutes.
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10
Add the rice and stir so that it is coated with the butter and glossy, about 1 minute.
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11
Stir in the remaining 2 1/2 teaspoons salt.
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12
Add the vermouth and cook, stirring constantly with a wooden spoon, until it is absorbed by the rice.
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13
Add the thyme springs.
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14
Ladle in about 1/2 cup of the simmering water and stir constantly, until the rice again absorbs the liquid, adjusting the heat to maintain a gentle simmer.
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15
Continue ladling in about 1/2 cup of water at a time, stirring between additions and letting the rice absorb the liquid before adding more.
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16
When rice has absorbed about half the water (about 10 minutes into cooking process), stir in lemon zest.
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17
Continue stirring and adding water, 5 minutes more.
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18
Add asparagus.
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19
When rice is tender but al dente, after 20 or so minutes of cooking time, stop adding water.
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20
Vigorously beat in the remaining butter and cheese.
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21
Add the mushrooms, peas and lemon juice and stir just until heated through.
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22
Remove from heat.
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23
Let risotto rest for a minute or so before serving.
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24
Divide among 4 warm bowls, grind a generous amount of pepper over each, and serve.
