Start by soaking the porcini mushrooms in a bowl for about 30 minutes. Meanwhile, clean the asparagus and shell the shrimps. Once cleaned, cook the asparagus in boiling water. Squeeze and cut the porcini mushrooms and in the meantime, in a pan, sauté the garlic in oil. Add the mushrooms and season with salt and pepper. Then cook the rice adding the stock as needed. When the rice is almost ready, add the asparagus and shrimps and cook a few more minutes. When cooked, mix with grated cheese. Plate and then serve.