Risotto with Jerusalem Artichokes

Jerusalem artichokes look a bit like ginger roots, they have the consistency of potatoes, and they taste like artichokes. However, they are much easier to clean than real artichokes! Here’s my version of risotto with Jerusalem artichokes!

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Risotto with Jerusalem Artichokes

Author: Stella Cuisine + Inspiration: Italian

Difficulty: Easy Prep Time 5 min Cook Time 30 min Total Time 35 mins

Servings: 2

Ingredients

Servings

• 250 grams Jerusalem Artichokes
• 140 grams Risotto rice (Arborio)
• 2 tablespoons Oil (EVO)
• 2 Shallots
• 125 milliliters White Wine
• 500 milliliters Vegetable Stock (use as much as needed)
• 25 grams Butter
• 1 cup Parmigiano cheese (plus extra to garnish)
• Salt and Pepper (to taste)

Instructions

1. Peel and chop the Jerusalem artichokes. Place the chopped Jerusalem artichokes in a bowl of cold water with lemon juice to prevent oxidation.
   
2. Heat the oil in a pot. Fry the shallots, finely chopped. Add the Jerusalem artichokes and stir for 2 minutes.
   
3. Add the wine and cook for 1-2 minutes on medium heat. Reduce heat and cook the Jerusalem artichokes for 10-15 minutes, adding vegetable stock if needed.
   
4. When the artichokes are ready, raise the heat, add the rice and toast for a few minutes.
   
5. When toasted, add some vegetable hot stock and stir. Continue in this manner, hydrating the rice with a little vegetable stock at time for 12-15 minutes or until the risotto is cooked and creamy.
   
6. Remove the pot from heat. Add the butter and grated Parmigiano and mix all the ingredients. Leave to "rest" for 2-3 minutes before serving.
   
7. Sprinkle more Parmigiano cheese on top to serve.