Easy Summer Party Menu

Our summer got off to a great start with a delightful potluck gathering on Memorial Day.

Here's an easy menu that guest will enjoy. We entertained at home, I could see adapting this for a picnic in the park.
Drink: Peach Sangrias
Appetizer: Asperagus spears wrapped in goat cheese and prosciutto
Main Course: Pork tenderloin and chicken breast sandwiches on ciabatta rolls (we marinated and grilled the meat the night before)
Side Dishes: Wild Mushroom Risotto and leaf lettuce/fruit salad
Dessert: A "to die for" turtle cheesecake

I've asked our friend who makes fabulous desserts for her cheesecake recipe, which I will share with you. In the meantime, below is my risotto recipe. I forgot how much time you spend in front of the stove to make risotto. My recommendation is to download some sassy tunes on your iPod and sing while cooking.

Wild Mushroom Risotto
4 cups (hot but not boiling) chicken broth
4 Tbl. olive oil
1 cup shiitake mushrooms
1 cup portobella mushrooms
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
2 Tbl. worcestershire sauce
1/2 cup frozen peas
1/2 cup freshly grated Parmesan cheese
finely chopped chives
salt and pepper to taste

Warm half of the olive oil in a deep, large skillet. Stir in the mushrooms. Cook until soft, then remove the mushrooms and set aside.

Add the remaining oil to the pan and add shallots and rice. Stir until coated. Add the wine, stirring until fully absorbed. Add 1/2 cup of the broth to the rice and stir until liquid is absorbed. Continue this process, stirring continuously as you add small portions of the broth until absorbed and then add more. When rice is al dente and creamy, stir in cooked mushrooms, worcestershire, peas, cheese, chives and spices.