– recipe courtesy of The Open Cork, Mississauga
Three Mushroom & Asparagus Risotto
1 medium or half one large portobello mushroom, sliced
6 small oyster mushrooms, sliced
8 small button mushrooms, sliced
1 tbsp (15 mL) unsalted butter
2 tsp (10 mL) red onion, diced
1 tsp (5 mL) sundried tomato, diced
1 cup (250 mL) vegetable stock
2/3 cup (175 ml) long grain rice
2 tsp (10 mL) basil pesto
10 asparagus tips
salt, pepper to taste
1 tsp (5 mL) white truffle oil
1/4 cup (60 mL) padano parmigiano shavings, or to taste
SAUTE mushrooms and onion in butter until tender, about 2 minutes.
ADD sundried tomato, vegetable stock and rice, and stir to blend. Cover pan, and cook until rice is tender, about 6 to 8 minutes.
ADD pesto and asparagus, and season with salt and pepper, to taste.
SERVE immediately, drizzled with white truffle oil and sprinkled with padano parmigiano shavings. Serves one. Recipe may be doubled.