INGREDIENTS

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
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Calories: 479
Calories From Fat: 245
Total Fat: 27.8g
Cholesterol: 0mg
Sodium: 414.6mg
Potassium: 1655.6mg
Carbohydrates: 54.9g
Fiber: 23.4g
Sugar: 1.7g
Protein: 15.6g