Tender spears of asparagus, Guided by Mushroom’s delicate oyster mushrooms, braised leeks, peas and artichokes all summon thoughts of early spring, and make a fine risotto. Made to order, the creamy rice is nudged along with white wine and savory mushroom stock, then finished with fresh herbs, and Parmigiano Reggiano cheese. Drew can make a lip-smacking vegan version too.