Jerusalem Artichoke Risotto

History & Background

Native to North America, brought to Europe in the 1600s and grown in Piedmont, Liguria and Tuscany. Called 'Jerusalem artichoke' for its similar flavour, rediscovered by Italian fine-dining since the 2000s.

Ingredients for 4

• 400g Jerusalem artichokes
• 320g Carnaroli rice
• 1 shallot
• ½ glass white wine
• 1L vegetable broth
• 50g cold butter
• 60g Parmigiano
• Toasted hazelnuts
• Fresh thyme
• Extra virgin olive oil
• Salt, white pepper
• A little lemon juice

Method

1. Peel artichokes (wear gloves to avoid staining).
2. Cube 2/3, slice 1/3 thinly on a mandolin (hold in acidulated water).
3. Sauté cubes in oil 8 min; blend half into a purée.
4. Sweat shallot in a heavy pan.
5. Toast rice and deglaze with wine.
6. Add broth; halfway through fold in purée and cubes.
7. Manteca off heat with cold butter and Parmigiano.
8. Garnish with raw slices, chopped hazelnuts and thyme.

Wine pairing

Roero Arneis or Gavi DOCG: mineral Piedmont whites.

Common mistakes

• Overcooking (loses the characteristic artichoke flavour).
• Peeling bare-handed (stains and stings).
• Overdoing Parmigiano (covers delicacy).