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Jerusalem Artichoke Risotto 3 small red onions finely chopped
3 garlic cloves finely chopped
Vegetable stock, 1 litre
glass of white wine
butter/olive oil
400g Arborio rice
Lots of Jerusalem artichokes, peeled
- Saute the onion and garlic in a tablespoon of olive oil. Chop the Jerusalem artichokes into thin slices and add to the onions and garlic and stir to make sure they don't stick to the pan until they are very soft and browned, for about 30 mins.
- Add more oil and stir in the rice. Add the wine and stir until absorbed. Then start to add the warmed stock, a few ladles at a time. Keep stirring and add more stock bit by bit until the rice is cooked. If you run out of stock, add water.
- The rice is cooked when it still has a bit of bite but is not chalky.
- Add a lump of butter and season before serving.