I've already gone deep into the science of risotto in the past, so there's no real need to re-tread in already-been-treaded-in waters. Suffice it to say, the key to great texture and flavor is to rinse the rice first, save that starchy water, and use it to thicken up the risotto at the end. This lets you get a good amount of nutty toasting on the grains while still maintaining the starch's thickening power.
What we're here to talk about today is vegetables—in particular, asparagus and morel mushrooms. The two are partners in crime that could give Pinky and The Brain a run for their money in terms of sheer awesomeness, and now's the time of year to get 'em.