Wild Mushroom and Asparagus Risotto - Alton Brown

Ingredients

• 3 tablespoons unsalted butter, divided
• 2 cups wild mushrooms, coarsely chopped
• 1 1/2 cups asparagus, cut into 1-inch pieces
• Pinch kosher salt
• 6 cups vegetable or chicken stock
• 1 cup finely chopped onion
• 2 cups Arborio rice
• 1 cup dry white wine
• 1 teaspoon lemon zest
• 1/2 teaspoon freshly grated nutmeg
• 1/2 cup grated Parmesan cheese