Cooking risotto can feel intimidating, but with the right ingredients and careful timing, you can create a luxurious, creamy dish that tastes like it came from a fine Italian restaurant.

This mushroom and asparagus risotto balances earthy mushrooms with bright, tender asparagus, finishing with fresh herbs and Parmigiano-Reggiano for unforgettable flavor.

Ingredients

• 1 quart low-sodium chicken stock (1 liter)

• 1 ounce dried porcini or morel mushrooms (optional)

• 1 1/2 cups risotto rice (arborio or vialone nano)

• 1 1/2 pounds mixed fresh mushrooms (shiitake, cremini, oyster, chanterelle), trimmed and sliced

• 4 tablespoons extra-virgin olive oil

• 4 tablespoons unsalted butter

• Kosher salt and freshly ground black pepper

• 1 medium yellow onion, finely chopped (6 ounces / 170 g)

• 2 cloves garlic, finely minced

• 2 teaspoons soy sauce

• 1 tablespoon light miso paste

• 3/4 cup vegetable or chicken stock with a splash of lemon juice

• 1 pound asparagus, trimmed and cut into 1-inch pieces (450 g)

• 1/4 cup heavy cream (optional)

• 1 ounce Parmigiano-Reggiano, finely grated (plus more for serving)

• 2 tablespoons fresh parsley, minced (8 g)

• 2 tablespoons fresh tarragon, minced (8 g)

Instructions

1. Prepare Stock and Mushrooms

Place chicken stock and dried mushrooms (if using) in a microwave-safe container. Heat until simmering, about 5 minutes. Remove mushrooms, chop roughly, and set aside.

2. Prepare Rice

Add risotto rice to the stock briefly to release starch, then strain and let drain.

3. Cook Mushrooms

Heat olive oil and butter in a 12-inch sauté pan over medium-high heat. Add fresh mushrooms, season with salt and pepper, and cook until browned and excess moisture evaporates, about 8 minutes.

4. Sauté Aromatics

Add onion, garlic, and rehydrated mushrooms. Cook 4 minutes until onions are soft and aromatic.

5. Toast Rice

Stir in rice until coated in oil and slightly translucent at the edges. Add soy sauce and miso paste, stirring to combine.

6. Add Stock and Simmer

Pour in all but 1 cup of stock, season with a pinch of salt, and bring to a simmer. Cover, reduce heat to low, and cook undisturbed for 10 minutes. Stir once, shake the pan gently, cover, and continue until rice is tender, about 5 more minutes.

7. Finish Risotto

Add remaining stock and stir to incorporate. Increase heat, add asparagus, and cook until tender-crisp, stirring constantly. Off heat, stir in Parmigiano-Reggiano and heavy cream if using. Season with salt and fold in fresh herbs. Serve immediately, adding extra cheese and olive oil at the table.

Tips and Notes

• Heavy cream is optional; risotto is naturally creamy from the rice starch.

• Use a mix of mushrooms for depth of flavor.

• Stir gently but consistently to prevent sticking and ensure even cooking.

• Replace herbs with seasonal favorites like chives or basil for variation.

Perfectly executed risotto is more than a meal—it's an experience. With patience and care, each bite offers rich, creamy comfort and the subtle flavors of mushrooms, asparagus, and fresh herbs. Cooking it yourself allows you to savor not just the taste, but the process and the satisfaction of creating something truly special.