• 3 tablespoons EVOO

  • ½ cup onions, diced
  • 2 cloves garlic, minced
  • 1 cup risotto
  • ½ cup dry white wine
  • 5 cups (approximately) mushroom stock, hot
  • 1 cup asparagus, 2” chop, blanched
  • ½ cup mushrooms, qtrd
  • 1 teaspoons sea salt
  • ½ teaspoons  ground pepper
  • 1 teaspoons ground coriander
  • 2-3 drops lemon oil
  • 1 each lemon zested
  • ¼ cup pecorino, grated
  • 8 sprigs of chervil


Place oil in large sauce pan on moderate heat; add onions, garlic and rice – cook til vegetables are aromatic and rice becomes slightly translucent; add wine and cook until it is almost absorbed; add the stock, ½ cup at a time, stirring with each addition and until absorbed before adding the next ½ cup; when most of the stock has been added, add the salt, pepper, coriander, lemon oil and zest to the risotto with the remaining stock, stirring throughout; fold in the pecorino; adjust seasonings and garnish with the ricotta and chervil.


  • TO MAKE INTO CAKES: While warm, spread risotto in sided sheet pan to about 1-2  inch thick. Refrigerate uncovered to chill. Cut into desired serving pieces. (we use a biscuit cutter.) At service sear in little EVOO or butter or both and serve with fresh tomato sauce or Summer Ratatouille.


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