Instructions: Melt butter in deep, heavy-bottomed saucepan. Add shallots and cook over low heat until soft, about 2-3 minutes, add rice and mushrooms and cook, stirring often, until rice is translucent about 3 minutes. Add garlic, wine and 1/2 cup stock and cook, stirring constantly, until liquid is absorbed. Continue adding similar amounts of stock, stirring and cooking in this manner until rice is creamy but center is firm, about 15 minutes.

When the rice is done, stir in grated cheese, lemon zest, asparagus and chives and season with salt and pepper and drops of lemon juice. Serve in warm bowl, garnished with shaved Parmesan cheese and basil sprigs.

Makes 6 servings.

To roast garlic, wrap in tin foil and 375 degrees in oven for about 30-40 minutes or until soft.

To blanch asparagus slices, plunge into boiling water for 1 to 2 minutes, then rinse with cold water to stop cooking and preserve color. Drain

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