asparagus, artichoke and shiitake risotto

INGREDIENTS

• 5 cups chicken broth (40 fl ounces)
• 1 cup water
• 1 pound thin to medium asparagus, trimmed and cut into 1/4 inch thick slices, leaving tips 1 1/2 inches long
• 1 tablespoon olive oil
• 1/2 stick (1/4 cup) unsalted butter
• 3/4 pound fresh shiitake mushrooms, stems discarded and caps cut into 1/4 inch thick slices
• 2 large fresh artichoke hearts, cut into 1/4 inch thick slices, prepared*
• 2 shallots, finely chopped
• 1 1/2 cups Arborio rice (10 ounces)
• 1/2 cup dry white wine
• 2 ounces finely grated Parmigiano-Reggiano (1 cup, though I used half)