Place mushrooms in bowl and cover with cold water. Leave to soak for minimum of 20 minutes. Do not drain.
**Place stock into a microwave jug. Heat in microwave for 5 minutes. Leave in microwave and continue to zap so stock is always hot. Alternatively, place stock into a pan and heat to a slow simmer.**.
In a medium to large pan heat the oil and 40g of the butter over a low heat. Add onions and cook until translucent, about 3 minutes. Add garlic and cook for 1 more minute.
Add rice and stir to ensure each grain is coated with the oil/butter. Cook, stirring, for 1 minute. Increase heat to low-medium.
Add wine and stir continuously until liquid is absorbed.
Now add a 1/2-3/4 cup hot stock to the rice and continue stirring until liquid has absorbed. Continue this process until the last of the liquid is almost absorbed.
When last of the stock has been added (and almost fully absorbed) add the mushrooms. Grab handfuls of mushrooms and squeeze out water before adding. Do not drain then add, as any grit that has been removed will be added back. Stir.
Add the asparagus. Continue to stir.
When all liquid has been absorbed remove pan from heat. Taste and add salt and pepper if needed. Add parsley, remaining 10g butter and grated parmesan and stir to combine well.
Serve immediately garnished with shaved extra parmesan and freshly ground black pepper.