Risotto with Asparagus
Ingredients
- 2 bunches thick asparagus (about 2 pounds)
- 1 sprig fresh thyme or lemon thyme
- 4 tablespoons unsalted butter
- 1 large shallot, diced
- 2 cups arborio rice
- Kosher salt
- 1/3 cup dry white wine
- 2 teaspoons grated lemon zest
- Freshly ground pepper
- 1/3 cup grated parmesan cheese
- 2 teaspoons fresh lemon juice
- 1 head Bibb lettuce, cut into strips
- 8 ounces robiola or taleggio cheese, thinly sliced
- Extra-virgin olive oil, for drizzling
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