The food lab better home cooking through science ( PDFDrive ) 937

Other than cooking the rice until it’s nice and creamy,
all that’s left is to sauté your reconstituted mushrooms
and stir them and the blanched vegetables into the pan.
Thisrisottoisbrightandspringybutstillrib-stickingand
filling—perfectfortheoccasionaldrizzlydayinMay.

SERVES4TO6
8ouncesasparagus(white,green,orpurpleora
combinationthereof),endstrimmed,stalkscutinto1inchsegments,tipsreservedseparately
8ouncessugarsnappeas,cutinto½-inchsegmentsonthe
bias
8ouncesshelledfreshfavabeans(stillintheirskins)
8ouncesbabyzucchini,splitlengthwiseinhalf
2ouncesdriedmorelorporcinimushrooms


1ẵcups(about13ẵounces)risotto-stylerice(seeNote,
here)
ẳcupextra-virginoliveoil
2mediumclovesgarlic,mincedorgratedona
Microplane(about2teaspoons)
2smallshallots,finelyminced(about2tablespoons)
1cupdrywhitewine(optionalcanbereplacedwith
extrablanchingwater)
Koshersaltandfreshlygroundblackpepper
ẳcupfreshparsleyleaves,finelychopped
2teaspoonsgratedzestand1tablespoonjuicefrom1
lemon
1.Bring2quartslightlysaltedwatertoaboilinamedium
pot.Prepareanicebath.Workingwithonevegetableata
time, blanch the asparagus stalks, asparagus tips, snap

peas, fava beans, and zucchini until just tender, 2 to 3
minutes (taste as they cook to confirm doneness).
Transfer to the ice bath to stop the cooking, then drain
them all and transfer to a bowl. Reserve the blanching
water.Carefullypeeltheskinsoffthefavabeans.Setthe
vegetablesaside.
2.Addthemushroomstoamicrowave-safebowlandcover
with4cupsofthevegetableblanchingwater(reservean
additional1cupwaterifnotusingwine,anddiscardthe
rest). Microwave on high until just starting to simmer,
about 5 minutes. Let steep for 10 minutes, then remove
the mushrooms and carefully dry with paper towels.
Reservethemushroomliquid.
3.Combinethericeandmushroomliquidinalargebowl.