Bring the stock to a boil in a large pot. Reduce heat to a very low simmer

Heat the butter and olive oil in a large saute pan over medium heat. Add the onion and asparagus, and cook until slightly soft, about 4 minutes. Add the garlic; cook for 1 minute, just until aromatic.

Add the oats to the pan, and stir for about 1 minute, allowing them to toast a bit. Add the wine, and simmer until it has evaporated.

Stir in a ladleful of the stock. Cook, stirring frequently. When almost all of the stock has been absorbed, add another ladleful. Continue adding the stock a ladleful at a time, and allowing it to be absorbed by the oats before adding more. Cook until the oats are just tender to the bite. You may not use all of the stock; but that is all right. Stop cooking before the oats get mushy.

Stir in the peas, radicchio, and cheese. Cook until the peas are heated through and the radicchio begins to soften, about 2 minutes. Season with salt.

Divide between 6 serving plates, garnish with the pistachios, drizzle with a bit of olive oil (or truffle oil) and serve.