Risotto

Instructions

Mushroom Risotto 

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. 

Ingredients
  • 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
Instructions

Steak

Ingredients

·      1 T-bone steak

·      2 tablespoons olive oil

·      1 sprig pineapple sage

Method

-      Heat olive oil in a skillet

-      Season steak with salt, pepper and sage

-      Add steak to pan

-      Cook to preference

Risotto

Ingredients

·      4 cup chicken stock

·      1 cup Arborio rice

·      1 granny smith apple, diced

·      1 shallot, minced

·      1 clove elephant garlic, minced

·      2 tablespoons olive oil

·      1 tablespoon sage

·      1 tablespoon olive oil-butter blend

Method

-      In a skillet, heat olive oil

-      Add shallot and garlic

-      Add diced apple

-      Add sage

-      Add risotto, and stir

-      Add white wine, olive oil-butter blend and chicken stock, and bring to a simmer until rice is cooked through, about 45 minutes

Ingredients
  • 1 T-bone steak
  • 2 tablespoons olive oil
  • 1 sprig pineapple sage
  • 4 cup chicken stock
  • 1 cup Arborio rice
  • 1 granny smith apple, diced
  • 1 shallot, minced
  • 1 clove elephant garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon sage
  • 1 tablespoon olive oil-butter blend
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