Start by taking out the lamb so it gets room temp. Cut the onion, grate cheese, clean and cut mushrooms. Put on the stock so its warm. Now to the risotto, take a thick bottom pot in with olive oil sweat the onion no color. In with the rice and stir fry for 2 minutes. In with one third of the mushrooms. In with the wine, stir. Almost cook out the wine then cover with stock and keep stirring.

Keep adding stock until the rice is done, don´t forget to keep stirring. You want the rice to have a bite to it "al dente". During the time the risotto is cooking start a pan for your lamb. Oil, a clove of garlic and some thyme sprigs. Season the lamb with salt and pepper and put them in the pan. Turn them over and add some butter. You want to get them out just before medium, base them over and over.

Put them in tin foil to rest. Put the asparagus in the pan and cover with water cook for 3 minutes. Finish the risotto with seasoning, basil, parmesan and lemon zest and juice.

Clean the pan and put in the mushrooms with butter salt and pepper. Saute them and fold them in to the risotto or serve them as topping.