Heat oil/butter in a frying pan on medium heat and add in the sliced mushrooms. Now increase the heat to high and cook the mushrooms for about 5-7 minutes or until they are starting to brown nicely. (See notes on how to clean and perfectly cook mushrooms)
When the mushrooms are starting to brown, add in the finely minced garlic and red pepper flakes. Cook this mixture for about 2 minutes or until the mushrooms have turned a nice brown color and the garlic is translucent. Season this mixture with salt and toss well to combine. Reserve half of this mushroom mix for later, to top the risotto.
Now add in red onion and green onion (white part only) into the mushroom mix and cook for 3-4 minutes or until the the onions have turned translucent.
Next, add in the rolled oats and mix everything well together. Let the oats toast well in the pan for about 2 minutes before adding in the vegetable/mushroom/chicken stock/broth. Stir well to combine and let this mixture bubble for about 5-7 minutes or until the oats absorb most of the stock.
Check the risotto for seasoning before adding in salt to taste (be mindful that ready-made stocks can be quite salty).
When the risotto has absorbed most of the moisture, add in the heavy cream/cream cheese and mix well to combine. Let it bubble for about 2 minutes before freshly cracking some black pepper over the top and turning off the heat.
While the risotto is cooking, make a perfectly boiled egg on the side. Heat water in a saucepan until it is boiling and slowly drop in an egg. Set a timer for 7 minutes and adjust the heat so that the water is at a slow boil. After 7 minutes, drain the egg and place it in an ice bath. When the egg has cooled completely, peel it and reserve it for later.
Serve the risotto in bowls while its still hot. Top the risotto with the reserved mushroom mixture from earlier and top each bowl with half an egg.