Prepare the vegetable stock and keep it warm throughout the cooking process. As you add the broth gradually to the risotto as it cooks, having it warm helps maintain the dish's temperature. This helps the rice grains cook evenly.

Heat up the olive oil in a saucepan, and add the thinly chopped onion with a sprinkle of salt. Cook on medium heat until the onion turns translucent and soft, approximately 2-3 minutes.

Next, add the sliced mushrooms and asparagus, omitting the tips. This part of the asparagus cooks faster, so it should be added no more than 10 minutes from the end.

Saute the vegetables until they are soft, and there is no water left in the pan, approximately 5 minutes. You want the mushroom flavor to come through, while really allowing the fresh vegetables to cook appropriately.

Now increase the heat to high, and add the rice. Mix the ingredients well and toast the rice until its edges start becoming translucent and the grains change color, approximately 2-3 minutes.

OPTIONAL: Always on high heat, add the dry white wine. Mix well and allow the wine to completely evaporate before moving on to the next step.

Reduce the heat to low and start adding the broth to cook the asparagus mushroom risotto.

Add broth to the risotto as needed, and stir well every couple of minutes. This step allows the risotto rice to release its starch, creating the creamy consistency risotto is known for. Lightly simmer the risotto and broth, avoiding a heavy boil.

The risotto rice will cook in about 18 minutes. About half way through this process, add asparagus tips and continue cooking as described.

Once the risotto is al dente and ready, remove from the heat and add the grated cheese and cold butter for the mantecatura. Mix well off the heat until these ingredients are well incorporated.

Taste for seasoning and add more salt if needed. Should you wish, add a little freshly ground black pepper too - I chose white pepper for this recipe.

Rest the risotto for a couple of minutes, then stir in some freshly chopped parsley.

Serve immediately while still hot. Enjoy!