Yield: 4 Servings

J. Kenji Lopez-Alt / Serious Eats

Turning a classic mushroom risotto into a mushroom and asparagus risotto is as easy as it sounds: just add asparagus. The only key is to add that asparagus right at the end for the best flavor and texture.
A touch of soy sauce and miso paste brings out the rich, savory character of the mushrooms.
Washing the rice with the stock creates a starchy liquid that delivers maximum thickening power during cooking, resulting in a creamier final dish.

• 1½cups (about 13 ½ oz) risotto-style rice (see note)
• 1quart low-sodium homemade or store-bought chicken stock
• 1cup white wine (optional; can be replaced with additional broth)
• 2TBS butter, plus more for finishing, if desired
• 2TBS extra-virgin olive oil
• 2medium cloves garlic, grated on a Microplane (about 2 tsp)
• 2small shallots, finely minced (about 2 TBS)
• ¾cup heavy cream, whipped to stiff peaks
• 3oz finely grated Parmesan cheese
• Kosher salt and freshly ground black pepper
• Chopped herbs or other garnishes, as desired

Combine rice, chicken stock, and wine in a large bowl. Agitate rice with fingers or a whisk to release starch. Strain through a fine-mesh strainer set in a 2-quart liquid cup measure or another large bowl. Allow to drain 5 minutes, stirring rice occasionally.

Heat butter and oil in a heavy 12-inch skillet over medium-high heat until foaming subsides. Add rice and cook, stirring and tossing frequently, until all liquid has evaporated, fat is bubbling, and rice has begun to take on a golden blond color and nutty aroma, about 5 minutes. Add garlic and shallots and continue to cook, stirring frequently, until aromatic, about 1 minute. Give reserved broth a good stir and pour all but 1 cup over rice. Increase heat to high and heat until simmering. Stir rice once, cover, and reduce heat to lowest possible setting.

Cook rice for 10 minutes, undisturbed. Stir once, shake pan gently to redistribute rice, cover, and continue cooking until liquid is mostly absorbed and rice is tender with just a faint bite, about 10 minutes longer.

Remove lid and add final cup of stock. Increase heat to high and cook, stirring and shaking rice constantly, until risotto is thick and creamy. Off heat, fold in heavy cream and cheese. Season to taste with salt and pepper and stir in herbs as desired. Serve immediately on hot plates.