Mushroom and Asparagus Risotto Recipe

Name: Mushroom and Asparagus Risotto Recipe
Ingredients: 1 quart homemade or store-bought low-sodium chicken stock (1 liter); 1 ounce (30g) dried porcini or morel mushrooms (optional); 1 1/2 cups (about 300g) risotto rice, such as arborio or vialone nano; 1 1/2 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; 3/4 cup (175ml) dry white wine; 1 pound trimmed asparagus, cut into 1-inch pieces (450g); 1/4 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)