Why It Works Rehydrating dried mushrooms in stock layers mushroom flavor into both the broth and finished risotto. Rinsing rice in stock boosts creaminess while still letting the grains toast more deeply. Adding asparagus at the end keeps it bright green and tender-crisp, not overcooked. Turning a classic mushroom risotto into a mushroom and asparagus risotto is as easy as it sounds: just add asparagus. The only key is knowing precisely when to add that asparagus for the best flavor and texture (hint: right at the end). How to Get the Deepest Mushroom Flavor We use a pressure cooker to cook our mushroom risotto, but it can just as easily be adapted for the stovetop using our almost-no-stir technique . I start by rehydrating dried mushrooms in stock. (In this case I used some dried morels that my cousin foraged in Montana.) This serves the dual purpose of tenderizing the mushrooms before incorporating them into the risotto and also infusing the stock with mushroom flavor.…