Sweat the onions over a medium flame in the olive oil and 1 tablespoon of the butter. Add the rice and stir until a toasty aroma develops. Add the garlic and stir for a few seconds taking care to not let it burn. Add the wine and continue stirring until it is completely absorbed. Add the hot stock in several stages, stirring frequently until each addition has been absorbed. On the final round do not cook until completely dry. Instead, stop when the individual rice grains are visible but the risotto’s creamy consistency allows it to flow somewhat. Stir in the asparagus and mushrooms until thoroughly heated. Turn the flame down low and rapidly whip in the remaining butter and grated cheese. Season with salt and pepper to taste and remove from the heat once these ingredients are completely incorporated. Garnish with chives and additional grated Parmesan cheese and serve immediately.