Mark'S Risotto

• 4 tablespoons Butter
• 2 Shallots, large
• 4 cloves Garlic
• 1 bunch Asparagus
• 1 pound Mushrooms
• 1 cup Frozen Peas
• 1/2 cup White wine
• 1.5 cups Arborio Rice 1/4 cup per person
• 1/2 cup Romano Cheese
• 4 tablespoons Parsley
• 1 tablespoon Lemon Zest - Optional
• 4 quarts Chicken stock - Concentated

1. 2. saute mushrooms and asparagus in 2 tbs butter until done - 5 minutes, set aside
2. 3. saute garlic and shallots in 2 tbs butter
3. 4. add rice and saute until rice turns golden
4. 5. pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup warm broth to the rice, and stir until the broth is absorbed. Continue adding warm broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
5. 6. Remove from heat, and stir in veggies with their liquid, parsley, lemon zest and romano. Season with salt and pepper to taste.
6. 1. reduce chicken stock on stove to 1/2 original volume

butter, shallots, garlic, mushrooms, frozen peas, white wine, person, romano cheese, parsley, lemon zest optional, chicken

Taken from www.epicurious.com/recipes/member/views/marks-risotto-5663305dca973bb45f2b73d0 (may not work)