Risotto Stuffed Mushrooms with Asparagus Slaw – Fustini's Oils & Vinegars
Risotto-stuffed mushrooms topped with an asparagus slaw, using Fustini’s Sage & Mushroom olive oil for a flavorful twist. Perfect for appetizers!
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Cooking tools:
- Oven
- Stove
- Pot
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Fine-mesh sieve
- Wooden spoon
- Ladle
- Baking sheet
- Measuring cup
- Measuring spoon
- Peeler
- Plate
Ingredients
- 24 extra-large mushrooms
- Fustini’s Medium SELECT olive oil
- salt
- 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 tablespoon 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
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