Jerusalem artichoke risotto (Sunchoke to my American friends)
Jerusalem artichokes are available December to March. The joy of this recipe is that you don't need to peel the tubers, the flavour is in the skin so just scrub them clean before cooking.This will serve 4 as a main course or 6 as a starter.
- Servings: 4
Source: The Secret Supper Society
Ingredients
- Jerusalem artichokes
- butter
- creme fraiche
- veegetable stock
- unsalted butter
- large banana shallot
- carnoroli rice
- white wine
- ltr vegetable or chicken stock
- salt
- parmesan or vegetarian hard cheese
- chives