In a sauce pan, heat the broth and keep warm until using.
In a skillet, melt butter and 1 Tbsp olive oil over medium-high heat.
Add mushrooms and stir. Mushrooms will release their juices. Continue to cook until their juices are almost absorbed and add asparagus. Once asparagus is cooked and still crisp, remove mushrooms and asparagus from skillet and set aside.
Add 1 Tbsp olive oil to skillet with shallots. Cook 1-2 minutes until shallots start to soften. Add rice, stirring to coat.
Pour in Chardonnay, stirring constantly until absorbed.
Increase heat to medium-high and add warmed broth 1 CUP AT A TIME until fully absorbed. Continue adding broth one cup at a time until it has all been added. Be sure to stir well with each addition and being sure that the broth is absorbed before adding more broth. **Once 4 cups of broth are added, you may want to lower your heat to medium.
Once all broth is added, your rice will be al dente after 15-20 additional minutes over low-medium heat.
Once rice is done, add mushrooms and asparagus back to skillet. Dot with butter and crumble asiago cheese.
You can garnish risotto with parsley and/or chives. You can also swap the asiago cheese for any sharp cheese of your choice.
**Using vegetable broth, and omitting the butter and cheese makes this a vegan dish!