To sauté the mushrooms heat a nonstick frying pan over a medium high heat for 3 minutes. Add the olive oil and butter and heat until the butter starts to foam slightly. About 1 minute. Add the mushrooms in an even layer and sauté until they are golden. Remove from the pan and place on a plate. Add the asparagus spears to the hot pan and sauté until they are just tender. About 3 minutes. Remove to the same plate as the mushrooms, while you make the risotto.

In a large saucepan over a medium heat add the olive oil and butter. Once the butter and oil are warm add the shallot and garlic and sweat until translucent and soft. Add the rice and stir to coat the rice in the butter and olive oil, but not fry. Pour in the white wine and add the stock a ladle full at a time and only add more once the previous stock has been absorbed. Continue to stir until all the stock has been added and the rice is soft and plump with a slight bite in the middle. Add the parmesan and mascarpone if using and stir in gently until the cheese is melted and fully incorporated.

To serve divide the risotto between bowls and top with the asparagus and mushrooms. Place a soft boiled egg on the side for extra luxury.