b'Asparagus & Black Trumpet Mushroom Risotto with Truffle FoamRICK MOONENMakes 6 appetizer portionsFOR THE RISOTTO:3 tablespoons butter2 tablespoons Pompeian Extra Virgin Olive Oil1 large onion, finely diced4 cloves garlic1 pound Arborio rice2 cups Artesa Carneros ChardonnaySalt and pepper to taste6 cups vegetable stock, simmeringFOR THE ASPARAGUS GARNISH:9 spears asparagus, blanched and shocked in salted water1 pint black trumpet mushrooms, thoroughly cleaned and rinsed1 tablespoon Pompeian Extra Virgin Olive OilSalt and pepper to tasteFOR THE TRUFFLE FOAM:1 cup concentrated mushroom stock2 large shallots, finely diced 2 tablespoons truffle butterV cup heavy creamSalt and pepper to taste1 tablespoon truffle oil3 tablespoons chives, choppedTO PREPARE THE RISOTTO:In a medium-sized stainless-steel pot, melt the butter with 2 tablespoons olive oil over medium heat. Add the onions and garlic, and cook until translucent. Add the rice and stir for 2 minutes to allow the rice to toast in the oil and butter. Add the Chardonnay and continue stirring until the liquid is absorbed. Season with salt and pepper.Add the vegetable stock, 1 cup at a time, allowing the rice to absorb the liquid each time before adding the next cup. Continue adding the stock until the risotto mixture is creamy and the rice still has a slight bite.106'