Monday, September 22, 2008
This is a simple and warming Italian risotto, which benefits from the delicious and distinctive flavor of Jerusalem artichokes. Recipe serves 3-4.
14 ounces (400 g) Jerusalem artichokes
1 1/2 ounces (40 g) tablespoons butter
1 tablespoon olive oil
1 onion, finely chopped
1 garlic clove, crushed
1 1/2 cups risotto rice
1/2 cup fruity white wine
4 cups simmering vegetable stock
2 tablespoons chopped fresh thyme
1/2 cup freshly grated Parmesan cheese, plus extra, to serve
salt and freshly ground black pepper
Fresh thyme sprigs, to garnish
1. Peel the artichokes, cut them into pieces and immediately add them to a pan of lightly salted water. Simmer them until tender, then drain and mash with 1 tablespoon of the butter. Add a little more salt, if needed.
2. Heat the oil and remaining butter in a pan and fry the onion and garlic for 5-6 minutes until soft. Add the rice and cook over a medium heat for about 2 minutes until the grains are translucent around the edges.
3. Pour in the wine, stir until it has been absorbed, then start adding the simmering stock, a ladle full at a time, making sure each quantity has been absorbed before adding more.
4. When you have just one last ladle full of stock to add, stir in the mashed artichokes and the chopped thyme. Season with salt and pepper. Continue cooking until the risotto is creamy and the artichokes are hot. Stir in the Parmesan. Remove from the heat, cover the pan and leave the risotto to stand for a few minutes. Spoon into a serving dish, garnish with thyme, and serve with Parmesan cheese.