Hunter by name and trade, Michael Hunter is an outdoorsman, forager and hunter. Born and raised on a Caledon horse farm, Hunter’s dream was to own a restaurant that would combine his love for food with a passion and respect for local ingredients.
Formerly of Sassafraz, Luma, Scarpetta, and Reds Wine Tavern, he has used his experience in the outdoors to explore his culinary creativity, becoming chef and co-owner of Antler Kitchen and Bar. Antler is strongly rooted in regional food culture—pure, fresh and seasonal. It embodies local flavour and spirit, offering contemporary dishes with an emphasis on wild food and farm-fresh ingredients that are always sourced locally.
Step 1
Heat the stock in a medium-size pot to simmer.
Step 2
In a second medium-size pot, add the butter, oil and melt on medium heat.
Step 3
Add the rice, stirring consistently to toast the rice kernels.
Step 4
Add shallot, mushrooms, garlic and stir.
Step 5
Cook for 2-3 minutes, then add the wine. When the wine has evaporated, add a ladle of the stock and stir.
Step 6
When the stock has been absorbed, add another ladle and stir.
Step 7
Continue stirring and adding stock until all the liquid has been used up (absorbed by the rice) and the rice is soft, but not mushy.
Step 8
Add the Ontario mascarpone and Asiago cheeses, salt and pepper. Serve in shallow bowls.
Step 9
If desired, garnish with added fresh shaved Ontario Asiago cheese and more sautéed mushrooms and chives.