Serve 4 to 6

1 lb. rice (preferably Italian)
1 c. finely diced onions, scallions or shallots
1/2 c. dried porcini mushrooms
18 asparagus spears
3 tbsp. heavy cream
1 c. dry white wine
2 tbsp. olive oil
1 tbsp. butter
1/2 c. Parmesan cheese (optional)
6 to 8 c. chicken or beef stock or broth

Soak porcini mushrooms in water for 1 hour, changing water frequently. Preheat a large skillet. Add the olive oil. Saute onions to a golden color, stirring continuously. Add the rice and cook for 2 to 3 minutes with the onions. Add the butter and blend until melted (2 to 3 minutes). Add the wine and cook down. When wine is absorbed, add 4 cups of the broth.

Drain the mushrooms and squeeze out the excess water. Add the mushrooms to the mixture in the skillet and slowly add broth as needed until rice is cooked.

In a separate pan, with salted water to cover, cook asparagus for 7 minutes; then drain. Add heavy cream to rice and cook for 1 minute. Transfer rice to a casserole dish. Mix in Parmesan cheese, if desired. Decorate with the tips of the asparagus. Cover dish and allow it to stand for 5 minutes before serving.