Name: Jerusalem artichoke risotto (Sunchoke to my American friends)
Prep time: 20 min
Cook time: 40 min
Ingredients: 300 g Jerusalem artichokes (scrubbed and thinly sliced); 60 g butter; 60 g creme fraiche; 150 ml veegetable stock; 50 g unsalted butter; 1 large banana shallot (very finely diced); 300 g carnoroli rice (or arborio); 100 ml white wine; 1.5 ltr vegetable or chicken stock; 1.5 tbsp salt; 4 tbsp parmesan or vegetarian hard cheese (grated); 2 tbsp chives (chopped)

A white bowl of creamy risotto topped with crispy crisps and chopped herbs sits on a wooden table next to a glass of rosé wine.

Oops! This recipe is for Tiara Tier and Founder members only.

Please login using the form below, or you can click HERE to join the Society, or UPGRADE

previous post: South American Fish Stew
next post: Curry mussels soup