1In a medium saucepan, saute rice, shallots and mushrooms in butter and olive oil and season, over medium high heat until flavorful Add the stock and one cup of water and stir frequently, adding one cup of water after the last is absorbed, until the rice is thick, creamy, cooked through
2Add the cheese and oregano right off the heat and stir. Let the risotto stand until you can touch it without burning yourself.
3Lay plastic wrap on a sushi rolling board and spread a layer of risotto that thins out towards the edge. Line the risotto with a sheet of spinach leaves with the stems pulled of, leaving room around the edges.
4Bunch the asparagus, red pepper, roasted garlic, and basil in a single row at the thickest end, then roll the sushi making sure the plastic wrap doesn’t get into the roll. Seal the mat tightly around the roll and proceed to make desired amount of rolls
5Lay panko on a plate or shallow baking dish and coat the rolls well with the crumbs, then wrap tightly with plastic wrap and refrigerate.
NOTE since the sushi will be sliced at the end anyway, you can make the rolls smaller at this point if you are afraid they may come apart while breading them
7Preheat about an inch of oil in a frying pan, remove breaded rolls from the fridge and plastic wrap, and fry on all sides until browned.
8Mix balsamic syrup and soy sauce or make your own by simmering balsamic, soy sauce and sugar in a saucepan!