1st step: In a saucepan, pour 300 grams of the mixture of forest mushrooms with a bit of fat. When the mushrooms are thawed, add 3 tablespoons of white wine. Let reduce for a few minutes, at the last moment add the cream liquid and a few parsley leaves. Book. 2nd step: bake the green asparagus in boiling water simmering for 8 minutes. Drain and cut into sections. Book a few asparagus tips for the decor. Book the whole. Count 3-4 minutes if your asparagus is fresh. 3rd step: Boil 1 liter of water with 2 stock cubes. Meanwhile in a skillet, fry the onion cut in small dice with the olive oil. Add the special rice risotto and leave return until it is translucent. Once done, add the remainder of white wine. Once fully absorbed by the rice, add a few ladles of broth and let the rice absorb this broth. Repeat the operation gradually until exhaustion of the broth, it takes about 30 minutes. Finalization: After having exhausted the broth and whereas the absorption is made either by the rice, add the mushrooms, asparagus, 100 grams of parmesan cheese and a few sprigs of parsley. Correct the seasoning with salt and pepper if necessary. Serve hot with a few asparagus tips, parsley, and parmesan cheese in chips for decoration.