Jerusalem Artichoke Risotto

Risotto al topinambur

A tasty autumnal combination between a creamy rice and a nutty flavor from the artichokes and the hazelnuts.

Ingredients

• Olive oil

• Onion 1, finely chopped

• Celery 1 stick, finely chopped (optional)

• Risotto rice 350g

• White wine 250ml

• Chicken or vegetable stock 1.4 litres, at simmering point

• Lemon 1, zest and juice

• Parmesan 50g, grated

• Jerusalem artichokes 200g

• Hazelnuts chopped to make 2 tbsp

• Fresh parley to decorate

Method

1.      Heat a little oil in a deep frying pan and add the onion and celery, fry gently until tender. Add the rice and stir it around until it is completely coated. Add the white wine and simmer until the wine is absorbed, then add the stock in ladleful’s letting each one be absorbed before the next one is added. keep adding stock until the rice is tender. season well and stir in the lemon zest and parmesan. 

2.     Scrub the artichokes (peel if you prefer) and slice them. Fry them in a little oil, when they are tender and starting to brown add the hazelnuts and cook for a minute, add a squeeze of lemon. spoon this over the risotto to serve and add some chopped parsley to decorate.

Buon appetito!