Asiago & Mushroom Risotto with Truffle Foam

Preparation

1. For the risotto: saute the mushrooms and set aside.
2. Saute the shallots in the olive oil. Add the rice and sauté until fragrant and has a nutty smell while stirring constantly with a wooden spoon.
3. Add the white wine and stir until the liquid is absorbed.
4. Add just enough chicken stock to cover the rice. Keep stirring throughout the process.
5. At the end when the rice starts to get tender, add the QimiQ Sauce Base, cheese and the previously sautéed mushrooms.
6. For the truffle foam: simmer the truffle juice. Add the QimiQ Sauce Base and heat for 2 minutes.
7. Add the rest of the ingredients, bur mix and strain if needed.
8. Fill into an iSi bottle and charge. Hold at 140-145°F in a water bath away from the bottom of the vessel.
9. Serve the risotto topped with the truffle foam, chopped parsley and shavings of Asiago cheese.