Risotto Stuffed Mushrooms with Asparagus Slaw
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Risotto Stuffed Mushrooms with Asparagus Slaw
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Category
Appetizers
Ingredients
- 24 extra-large mushrooms
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Fustini’s Medium SELECT olive oil
- salt and pepper
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1 tablespoon Fustini’s Medium SELECT olive oil
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1 shallot, minced
- mushroom stems from above, chopped
- 1 cup Arborio rice
- 3 ounces white wine
- 2 cups hot mushroom stock
- 1 tablespoons butter
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1 tablespoon Fustini’s Medium SELECT olive oil
- 1/4 cup finely grated parmesan cheese
- salt and pepper
- 2 cups mushrooms
- 1 shallot, sliced
- 2 cloves garlic
- 4 cups water
- salt and pepper
- 1 pound asparagus, peeled
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- salt and pepper
Ingredients
Mushroom Stock
Asparagus Slaw
Directions
- Preheat the oven to 350 degrees. Remove stems from mushrooms and reserve. Place mushrooms cavity side up and drizzle liberally with SELECT olive oil then season with salt and pepper. Bake in a hot oven for 15 minutes. Remove from the oven and immediately turn the mushroom over to empty of juice. Add juice to mushroom stock.
Heat Sage & Wild Mushroom and SELECT olive oils in a large pot over moderate heat. Add shallot and cook for 30 seconds. Add chopped mushroom stems and cook until all liquid is gone, stirring occasionally. Add rice and stir constantly until rice is lightly toasted. Add wine and cook, stirring constantly until the wine is gone. Add the mushroom stock, 1/2 cup at a time, stirring constantly until rice is fully cooked and creamy. Add butter, extra olive oil and Parmesan cheese and stir.
- Fill mushrooms with risotto and bake in a 350 degree oven until hot and lightly browned. Serve on top of a dollop of Asparagus Slaw.
- Bring all to a simmer in a medium-size pot over moderate heat. Simmer for 20 minutes then turn the heat off and let steep for 20 minutes. Strain and reserve keeping warm.
Julienne asparagus and place into a bowl. Toss with vinegar and season with salt and pepper.