Spring Risotto with Asparagus, Roasted Garlic & Lemon

4 Tbs unsalted Butter
5-6 cup Chicken Stock, heated
1/4 cup sliced Shallots
1/4 cup freshly grated Parmesan
1-1/2 cup Arborio Rice
2 tsp grated Lemon Zest
1-1/2 Tbs roasted Garlic
3/4 cup young Asparagus, cut on the bias in 1/2" pieces
3/4 cup Shiitake Mushrooms
1/4 cup minced fresh Chives
1/2 cup dry White Wine
Kosher Salt and Black Pepper

Melt 3 Tbs of the butter in a medium saucepan and sauté the shallots until soft but not brown.

Add the rice and shiitakes and sauté evenly until rice is translucent, about 3 minutes.

Add the garlic, wine and 1/2 cup to the hot stock and cook, stirring constantly, until the liquid is absorbed.

Continue adding small amounts of stock and cooking in this manner until the rice is creamy but the center is still firm, about 15 minutes.

When the risotto is done, stir in the remaining 1 Tbs butter, the cheese, lemon zest, asparagus, and chives, and season with salt and pepper.

Serve garnished with chives and shaved Parmesan.