Risotto with Jerusalem Artichokes

Ingredients for 2/3 persons:

  • 200 gr Arborio or Carnaroli rice
  • 1 onion
  • dry white wine
  • 1 lt vegetable stock
  • salt ar
  • Parmesan cheese ar
  • butter ar

Rub the J. artichokes under running water with a brush.

Thinly slice them and chop them. Do the same with the onion.

Warm up some evo oil in a sauce-pan and add the J. artichokes and the onions with some salt. Cook them until tender. It will take about 20 minutes and you’ll have to add some water from time to time. When tender just turn the heat off.

In another sauce-pan put some evo oil (if you prefer you can use butter) and when is warm add the rice. Keep the heat up and keep stirring for 2/3 minutes. Now add a shot of white wine and let it reduce it.

Add the J. artichokes and the onions. Start adding one ladle of stock, when it dries up, add another and so on until the rice is cooked.

Turn off the heat, add a knob of butter and a generous handle of Parmesan cheese and mix well. Cover with a lid and let it rest for 3/4 minutes.

If you like Jerusalem Artichokes I suggest you also try them in a side-dish or in a Soup.



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