1½ cups (about 13½ ounces) risotto-style rice (see Note,
here)
¼ cup extra-virgin olive oil
2 medium cloves garlic, minced or grated on a
Microplane (about 2 teaspoons)
2 small shallots, finely minced (about 2 tablespoons)
1 cup dry white wine (optional—can be replaced with
extra blanching water)
Kosher salt and freshly ground black pepper
¼ cup fresh parsley leaves, finely chopped
2 teaspoons grated zest and 1 tablespoon juice from 1
lemon
Bring 2 quarts lightly salted water to a boil in a medium
pot. Prepare an ice bath. Working with one vegetable at a
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. Carefully peel the skins off the fava beans. Set the
vegetables aside.
- Add the mushrooms to a microwave-safe bowl and cover
with 4 cups of the vegetable blanching water (reserve an
additional 1 cup water if not using wine, and discard the
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.
Reserve the mushroom liquid. - Combine the rice and mushroom liquid in a large bowl.