Mushroom and Asparagus Risotto

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jactance

1 quart homemade or store-bought low-sodium chicken stock (1 liter)

1 ounce (30g) dried porcini or morel mushrooms (optional)

1 ½ cups (about 300g) risotto rice, such as arborio or vialone nano

1 ½ pounds (700g) mixed mushrooms, such as shiitake, cremini, oyster, and chanterelle, trimmed and thinly sliced

4 tablespoons (60ml) extra-virgin olive oil

4 tablespoons (50g) unsalted butter

Kosher salt and freshly ground black pepper

1 medium yellow onion, finely chopped (about 6 ounces; 170g)

2 medium cloves garlic, finely minced

2 teaspoons (10ml) soy sauce

1 tablespoon (15ml) light miso paste

¾ cup (175ml) dry white wine

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

¼ cup (60ml) heavy cream (optional; see note)

1 ounce (30g) finely grated Parmigiano-Reggiano cheese, plus more for serving

2 tablespoons minced fresh parsley leaves (about 8g)

2 tablespoons minced fresh tarragon leaves (about 8g)

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