Jerusalem artichoke risotto
I made a number of alternations to the recipe, finding the original quantities didn't work. I also was missing a couple of ingredients from the original. Below is my version, and it was delicious!
Vegetarian (depending on cheese used), gluten free
1 onion, finely chopped
350g risotto rice
250ml white wine
1 litre stock
salt and pepper, to taste
1/2 lemon, zested and juiced
50g Parmesan, grated
400g Jerusalem artichokes
- Scrub and peel the Jerusalem artichokes. Slice them thinly and put in a bowl of cold water. This stops them browning from exposure to air.
- Heat the oil in a large saucepan for which you have a lid, and gently fry the onion until soft and translucent.
- Add the rice, stir, and cook until coated in oil and beginning to toast.
- Add the wine, increase the heat to deglaze the pan, and then simmer until the wine is reduced.
- Then add the stock in ladlefuls at a time until the rice is cooked. Allow each ladle of stock to be absorbed before adding more. This process will probably take about 15 minutes.
- Remove from the heat, add the Parmesan and then lemon zest and seasoning to taste. Set aside with the lid on.
- Heat a glug of oil in a large frying pan. Drain the artichokes and fry over a moderate to high heat until tender and starting to brown. Watch them carefully, as when they start to brown they can burn very quickly! Add lemon juice & seasoning to taste and remove from the heat.
- Serve the risotto with the sauted artichokes piled on top and enjoy immediately.
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)