500g Jerusalem artichokes, scrubbed
3 tbsp rapeseed oil
75g salted butter
2 button shallots, finely chopped
1 small carrot, peeled, halved and thinly sliced
1 garlic clove, crushed
1 litre Essential Cuisine Vegetable Stock, made up as per instructions
280g risotto rice
50ml white wine
35g grated parmesan
Finely chopped chives
Diced blue cheese – optional
Wild Mushrooms - optional
1. Preheat the oven to 200˚C, gas mark 6. Cut large pieces of the Jersualem artichokes into quarters, leaving thin ends whole, then thinly slice so all are roughly the same size. Put in a roasting tin with 2 tbsp oil and season. Cover with foil and roast for 35 minutes, then uncover and roast for 10-15 minutes until tender and golden.
2. Meanwhile, heat the remaining 1 tbsp oil and 50g butter in a heavy-based pan over a low heat. Add the shallots, carrot and garlic and cook, stirring occasionally, for 10 minutes until soft but not coloured. Add the rice to the softened vegetables and stir until coated in the butter and oil. Cook for a few minutes, then pour in the wine. Stir for 1-2 minutes until the wine has evaporated.
3. Add the stock one ladleful at a time, waiting for the liquid to be absorbed before adding the next ladle, keeping the lid on between additions to create steam. Continue until all the stock has been added and the rice is cooked through, with a little bite remaining (about 40 minutes). Take the pan off the heat and stir in 25g grated cheese and the remaining 25g butter. Cover and stand for 5 minutes. Stir through of the artichokes and finely chopped chives. Serve the risotto with the remaining Jerusalem artichokes on top and remaining cheese scattered over.
Optional – Sautee the wild mushrooms in oil, butter, salt and pepper, stir through at the end and top with the diced blue cheese