Creamy Mushroom and Asparagus Risotto

1. In a pot or high-walled saute pan with no lid, saute the shallot in the olive oil for 3 minutes over medium heat. Add the margarine, garlic, fennel, thyme, red pepper flakes, and rosemary, and saute for another 2 minutes. Add the chopped mushrooms and stir until heated through, about 1 minute.
2. Add enough spirits to just cover the mixture and a pinch salt, and reduce heat and simmer for 5 minutes. While the mushrooms are cooking, make the sauce.
3. In a sauce pan over medium heat, whisk together the cream, boullion broth, and nutritional yeast. Turn the heat off and briskly whisk in the white miso. Pour into food processor and add 1/2 the asparagus. Process until smooth. Add the arborio to the mushroom mixture, stir, and let cook for about 3 minutes, being careful not to let it burn.
4. Add the cream sauce and fresh parsley, and cook until risotto is done, adding more spirits if necessary. Add the remaining asparagus, and salt and pepper to taste, before the risotto has finished cooking.
Making good risotto can be tricky. The final product should be creamy, not runny, and not overcooked. Be sure to stir often, as glutenous rice can stick if the pot is too hot or if there's not enough liquid. You'll have to tend to it often because everyone's stove, cookware, etc. cooks differently. Taste frequently!
Source of recipe: My own.