Instructions: Set rice cooker for "quick cook" or regular cycle.

Heat olive oil and butter in the cooker bowl until butter melts. Add shallots.

Cook, stirring occasionally, until soft, about two minutes. Stir in rice until grains are evenly coated. Cook, stirring occasionally, until grains are transparent except for a white spot on each, about four minutes. Add mushrooms and asparagus; cook, stirring, one minute.

Stir in broth and water. Cover; reset for "porridge" cycle, or select the regular cycle and set a timer for 20 minutes.

Cook until cooker switches to the "keep warm" cycle or the timer sounds; stir the risotto. The risotto should have only a little bit of liquid and the rice should be tender, but with a bit of resistance to the tooth. Cook a few minutes longer if needed. (The risotto will hold an hour or so on the

"keep warm" setting.)

Add the butter. Close the cover; let stand until butter melts. Stir in cheese and salt to taste.

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