Instructions: Melt 3 tablespoons of the butter in a medium saucepan and saute the shallots over moderate heat until soft but not brown. Add the rice, shiitakes and Roasted Garlic and stir in the wine and some stock.

Saute evenly 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 firm, about 15 minutes. When the risotto is done, stir in the remaining 1 tablespoon of butter, the cheese, lemon zest, asparagus and chives, and season with salt and pepper. Serve in warm bowls garnished with chopped chives and shaved Parmesan.

yields 6 servings.

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