“Exquisite Vegan French Lunch: Wild Mushroom & Truffle Risotto with Asparagus Tips”

Allergens

None

Ingredients

• 2 cups Arborio rice 1/4 cup olive oil 2 shallots, finely chopped 3 cloves garlic, minced 3 cups vegetable broth, warmed 1 lb wild mushrooms, sliced (e.g., porcini, chanterelle, and shiitake) 1 cup white wine 1/2 cup truffle oil 1 lb asparagus, trimmed and cut into 1
• inch pieces Salt and pepper, to taste Fresh parsley, chopped for garnish

Instructions

1. In a large pan, heat olive oil over medium heat. Add shallots and garlic, sautéing until fragrant and golden brown. Add Arborio rice, stirring constantly to coat in the oil mixture. Pour in white wine, stirring continuously until absorbed. Gradually add warmed vegetable broth, one cup at a time, allowing each addition to be absorbed before adding more. Stir frequently to prevent sticking. In a separate pan, sauté mushrooms in olive oil over medium high heat until tender and slightly browned. Once risotto has reached a creamy consistency, fold in sautéed mushrooms and truffle oil. Season with salt and pepper to taste. In another pan, blanch asparagus tips for 2 minutes in boiling water, then immediately transfer to an ice bath. To plate, spread risotto in a mound on the center of each dish, garnishing with blanched asparagus tips. Sprinkle with fresh parsley and serve immediately.

Chef’s Insight

The key to perfect risotto is constant stirring and adding warm broth gradually.

Notes

Use high-quality wild mushrooms for the best flavor and texture.