Rich Umami Jerusalem Artichoke Risotto
Ingredients
- 4-5 Jerusalem artichokes
- 1 shallot
- 4 cloves of garlic
- 250g arborio rice
- 1L stock
- 200ml dry white wine
- 150g lardons
- 300ml double cream
- half a lemon
Preparation
Peel, chop, and roast Jerusalem artichokes with olive oil, salt, and pepper at 190°C for 25-30 minutes.
Fry the lardons until crisp, then remove and set aside.
Dice the shallot, grate the garlic, and sauté in the same pan with olive oil until soft.
Add the arborio rice and stir to coat, then add the white wine and stir until absorbed.
Add a ladle of stock at a time, stirring until each addition is absorbed, and repeat until the rice is plump and almost fully cooked.
Blend the roasted artichokes with double cream, a little stock, and lemon juice.
Add this mixture to the risotto, mix through the lardons, add more lemon if desired, and serve with parmesan.
Notes
Jerusalem artichokes can also be used in soups, dips, or as a sauce for meats, and they have a texture similar to potatoes.
