In a microwave-safe container, microwave the chicken broth and dried mushrooms for 5 minutes. Chop the rehydrated mushrooms.
Add the rice to the chicken stock and stir with a wooden spoon to release the starch. Strain through a strainer and allow to drain well.
Heat the oil and butter in a pan and sauté the fresh mushrooms. Add the salt and pepper and occasionally stir until the mushrooms are browned.
Add the onion, garlic, and chopped rehydrated mushrooms and cook. Stir until the onions are soft.
Add the rice and cook until it’s coated in oil and roasted.
Stir in the soy sauce and miso paste until all the ingredients have blended well.
Add the wine and stir until the wine has completely evaporated in about 2 minutes.
Stir the stock and pour one cup over the rice. Add the salt and bring the liquid to a simmer. Stir well until the grains aren’t stuck to the side of the pot.
Cover and reduce the heat.
Cook the rice for 10 minutes without stirring. After the liquid has been absorbed, stir, and cook for another 5 minutes.
Remove the lid and add another cup of stock.
Increase the heat and add the asparagus.
Cook until the asparagus is tender and the rice is creamy. If the risotto becomes too dry, add some stock.
Turn off the heat and add half of the cheese and the heavy cream.
Season with more salt and pepper, and add the parsley and tarragon.
Sprinkle the rest of the cheese on top and serve hot.
