Risotto Stuffed Mushrooms with Asparagus Slaw – Fustini's Oils & Vinegars

Ingredients

• 24 extra-large mushrooms
• Fustini’s Medium SELECT olive oil
• salt and pepper
• 1 tablespoon Fustini's Sage & Wild Mushroom olive oil
• 1 tablespoon Fustini’s Medium SELECT olive oil
• 1 shallot, minced
• mushroom stems from above, chopped
• 1 cup Arborio rice
• 3 ounces white wine
• 2 cups hot mushroom stock
• 1 tablespoons butter
• 1/4 cup finely grated parmesan cheese
• 2 cups mushrooms
• 1 shallot, sliced
• 2 cloves garlic
• 4 cups water
• 1 pound asparagus, peeled
• 2 tablespoons Fustini's Iron Fish Honey vinegar