Prepare the mushrooms by slicing all three types and cutting the asparagus into pieces. Prepare the stock by pouring it into a pot and simmering with the dried shiitake mushroom to infuse the mushroom aroma.

Heat olive oil in a pan over medium heat, sauté the chopped shallots and minced garlic until fragrant, then add the three types of mushrooms and sauté for 5-8 minutes. Add butter and asparagus, sauté for another minute, then remove from heat and set aside.

In the same pan, add olive oil over medium heat and sauté the chopped dried shiitake mushroom (after simmering in stock and squeezing out excess liquid) until fragrant. Add the rinsed and drained Arborio rice, stirring to coat the grains with oil.

Add the white wine and stir with the rice until the wine is almost absorbed.

Gradually add the chicken stock, two ladles at a time, stirring the rice continuously. Once the liquid is absorbed, add more stock, repeating until the rice is almost cooked. We added stock four times, and the rice should be slightly firm, not fully soft. Once the rice is ready, stir in the butter.

Add the grated Parmesan cheese and the sautéed mushrooms, mixing well, then turn off the heat. Season with salt and pepper.

Grill the salmon over medium-low heat in a pan, covering it for a while until the fish is cooked and the skin is crispy. Serve the risotto on a plate, place the salmon on top, and sprinkle with Parmesan cheese. Ready to serve!