Risotto with Seafood, Oyster Mushrooms, Morels and Asparagus

Ingredients

• 1 lb (70–90 count) shrimp, peeled and deveined
• 12 asparagus spears
• 8 cups shellfish or chicken stock (see recipe)
• 1/4 cup extra virgin olive oil
• 10 morels, sliced crosswise
• 4 shallots, minced
• 2 garlic cloves, minced
• 1 cups oyster mushrooms, stemmed and chopped
• 2-1/2 cups arborio rice
• 1/2 cup dry white wine
• 1/4 cup minced flat-leaf Italian parsley
• 1 tbsp grated Parmesan cheese
• kosher salt and freshly ground black pepper to taste
• granulated garlic to taste