Ingredients
1 Large Shallot minced
1 Tablespoon Minced Garlic
1 ½ Cups Arborio Rice
¼ Cup White Wine
4 Cups Chicken Broth (heated)
½ Cup Assorted Sliced Mushrooms of your Choice
¼ Bundle Asparagus (bias Cut)
2 Tablespoon Unsalted Butter
¼ Cup Shredded Parmesan
3 Tablespoon Boursin Cheese (Garlic Herb Cream Cheese)
2 Tablespoons Buona Cucina Wild Mushroom & Sage Infused Oil
2 Tablespoons Fresh Chopped Parsley
Salt/ Pepper to Taste
Directions
In large sauté pan, add butter, ½ of the shallots, and garlic cook till tender. Then add the arborio rice and stir using a wooden spoon and stir until the rice looks like it starting to turn a caramel color, be careful not to burn. Next add the white wine and stir until the wine is almost gone. Slowly add almost all of the chicken stock and turn flame down to a medium heat, add more stock if needed continue to cook, stirring often.
In a separate sauté pan cook the asparagus, mushrooms, rest of shallots, and garlic, saute in the Wild mushroom & sage oil. Cook until the vegetables are nice and soft with a slight caramelized color. When the rice is cooked add the vegetable mix, cheese, Boursin, salt, pepper, more butter, and parsley.
Recipe by Jodi Porter