Recipe Provided by Executive Chef Jonathan Exum, Wiltshire on Market
WHAT TO DO
Put butter in a pot over medium heat. Add green garlic and sweat. Add in rice and toast gently. Add in 1/3 of mushroom stock and mushrooms. Stir frequently until liquid is absorbed, add another 1/3 of liquid and continue stirring, put finally third if liquid in and continue to cook until the rice is tender. More liquid may be necessary. Fold in Kenny's asiago.
Season to taste with salt.
- 2 cups carnaroli rice
- 1/4 cup green garlic
- 1 cup Kenny's asiago
- 8 ea magnificent shiitakes julienned
- 2 tablespoons tulip tree butter
- 6 cups mushroom stock
- Salt to taste