Risotto with mushrooms and spring vegetables

Ingredients:

• 100 g of thin asparagus
• 7 tbsp of water
• 3 teaspoons coarse salt + 2 teaspoons for water
• 0.5 cup unsalted butter
• 200 g of various mushrooms, chopped
• 1 shallot, diced
• 1.5 tbsp. Arborio rice
• 0.5 cups dry vermouth
• 3-4 sprigs of fresh regular or lemon thyme
• 1-2 tsp finely grated lemon zest
• 0.5 tbsp. grated parmesan
• 140 g (1 cup) frozen green peas, defrosted
• 2 tablespoons freshly squeezed lemon juice

Preparation:

1. Bring water to a boil and add 2 teaspoons of salt. Reduce heat to low. Trim the ends of the asparagus, then slice diagonally every 0.5 cm, discarding the tough bottom portion. Set aside.
2. In a large skillet, heat 2 tablespoons of butter over medium-high heat and add the mushrooms. Cook, stirring occasionally, until crisp. Season with 0.5 teaspoon of salt and pepper to taste. Set aside.
3. Place 2 tablespoons of butter in a large saucepan and heat over medium-high heat. Allow the butter to darken slightly to a nutty color. Add the shallots and cook until translucent, about 2 minutes. Add the rice and stir until coated and glistening, about 1 minute. Add the remaining 2.5 teaspoons of salt.
4. Add the vermouth and cook, stirring constantly with a wooden spoon, until it is absorbed by the rice. Add the thyme sprigs. Pour in about 0.5 cups of boiling water and stir constantly until the rice has absorbed the liquid again, adjusting the heat to maintain a gentle simmer. Continue adding water, about 0.5 cups at a time, stirring and allowing the rice to absorb the liquid before adding the next portion.
5. When the rice has absorbed about half the water (about 10 minutes of cooking), add the lemon zest. Continue stirring and adding water for another 5 minutes. Add the asparagus. When the rice is slightly softer (al dente), after about 20 minutes of cooking, stop adding water. Vigorously stir in the remaining butter and cheese. Add the mushrooms, green peas, and lemon juice and stir until heated through. Remove from heat. Let the risotto rest for about a minute before serving. Divide among 4 warm plates, season generously with pepper, and serve.