Risotto porcini with artichokes and radicchio

Yield: 1 servings

Measure Ingredient
Olive oil
3 Knobs of butter
1 Cloves garlic; (crushed)
1 tablespoon Finely chopped celery
1 tablespoon Finely chopped shallots
Porcini mushrooms
Salt and pepper
1 dash White wine
Artichoke hearts
Radicchio leaves
Balsamic vinegar
Lemon juice
Rocket leaves

Porcini: In a frying pan heat some olive oil and 3 knobs of butter, when the oil is hot add a teaspoon of clove crushed garlic, tablespoon of finely chopped celery and a tablespoon of finely chopped shallots. When the shallots are soft, add the sliced porcini mushrooms to the pan together with a pinch of salt and pepper stir. Add a dash of wine to the mixture (deglace) and give a further stir until the bottom of the pan is clean.

Then take the pan off the heat and leave to one side.

Artichokes: Cut the artichokes heart into small pieces and add to boiling salted lemon water, cook for about 10 minutes until soft.

Radicchio: Place the radicchio leaves coated in a little olive oil on the griddle or under the grill and cook each side until the edges curl up.

Dress with Balsamic Vinegar, Salt and Pepper, lemon juice. Place Rocket and salad leaves over the Radcchio and grate a slice of parmesan over the top.

Rice: In a pan, add the knobs of butter and a tablespoon of olive oil, 2 finely chopped shallots, 2 finely chopped celery stalks and 1 crushed garlic clove, cook on a medium heat.

Add the rice to the pan, for measuring the rice add half the amount you would like to eat (as the rice puffs up) cook it on medium heat so that it seals and the rice becomes transparent. Add a touch of white wine and two ladle?s of warm vegetable stock, keep stirring and when the risotto looks too dry, keep adding the stock. Then add the porcini mix and soften artichokes and stir. Finely add a knob of butter, a sprinkle of parmesan and pinch of salt and pepper and a large pinch of parsley.

Serve hot with the Radicchio Salad on a side plate.

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