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Field Mushroom and Artichoke Risotto


We took our wee boy out for his first restaurant experience last week. I'm not sure he appreciated it, as you can see, he slept through the whole experience, but it was very enjoyable for the rest of us.

The restaurant we went to was The Glass House in St Andrews and we will definitely be going back again. The whole meal was delicious, the interior was very sleek and modern, with lots of levels, nooks and crannies and the staff were charming.


Baked Field Mushroom 
topped with garlic butter, grilled goats cheese and a parmesan and herb crumb

Wild Mushroom, Sundried Tomato and Artichoke Risotto 
with fresh basil and parmesan cheese

Mixed Fruit Cheesecake


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Homemade Risotto


You can see where this is going, can't you?  I knew I was going to have to have that risotto again soon and so I made risotto for dinner last night. I left out the sun-dried tomatoes, as I didn't really appreciate them in this dish and I do think the risotto was better without them.


Field Mushroom & Artichoke Risotto

Ingredients

2 tbsp olive oil
1 fat clove garlic, finely chopped
1 small onion, finely chopped
4 large field mushrooms, sliced
½ jar artichoke antipasti, drained and rinsed and chopped (280g jar)
1 cup arborio rice
3 cups vegetable stock
1 cup white wine
1 tbsp dried parsley
1 knob butter
salt & freshly ground black pepper
freshly grated vegetarian parmesan to serve

Method

  1. Fry the mushrooms in 1 tbsp olive oil until soft and succulent, before adding the artichoke pieces.
  2. In a heavy bottomed pan, saute the onion and garlic in 1 tbsp olive oil until the onion is soft and translucent. Add the rice and mix through until well coated with the oil. Add a ladleful of hot stock and stir until the liquid is absorbed. Continue in this fashion with the rest of the stock and the wine, until the rice is creamy, but still has a little bite to it.
  3. Add the mushrooms and artichokes to the risotto. Season to taste and then add a knob of butter and mix through until the butter has melted.
  4. Serve with freshly grated vegetarian parmesan and enjoy.


Serves 2-3 (depending on the need for another spoonful)


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