Mushroom Risotto

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Mushroom Risotto 

Recipe Provided by Executive Chef Jonathan Exum, Wiltshire on Market


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 


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. 


Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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