Jerusalem Artichoke and Mushroom Risotto
Discover just how delicious a risotto can be without either wine or parmesan!
- 15g porcini mushrooms
- 350g Jerusalem artichokes
- half a lemon
- 75g butter
- 1 shallot
- 1 tablespoon fresh thyme, chopped
- 200g arborio rice
- 500ml stock
- salt and pepper
- 1 tablespoon truffle oil, optional
- Soak the porcini mushrooms in 200ml boiling water, and set a medium-sized pot of water on the boil. While that’s coming to the boil, fill a large bowl with cold water and squeeze in the lemon juice from half a lemon. Peel the Jerusalem artichokes, slice into 1cm rounds, then place into the bowl of cold water and lemon to stop the artichokes from discolouring.
- Once all the artichokes are peeled, place in the pot of boiling water and boil for five minutes, then drain. Melt 50g butter in a frying pan for which you have a lid over a low heat. Once foaming, add the artichokes, some salt and pepper, and cover, stirring every so often. Cook until tender, about 30 minutes, then blend with a handheld blender or potato masher.
- Meanwhile, melt the remaining butter in a large, heavy bottomed saucepan over a medium-low heat. Drain the porcini, making sure to reserve the liquid, and finely chop. Add to the pan with the thyme and shallot, and cook until the shallots are soft and translucent, about 5-10 minutes.
- Add the rice, stirring frequently until the rice is slightly translucent at the edges, about 3-5 minutes. Add a ladel-full of the reserved porcini liquid. Once fully absorbed by the rice, add another ladel-full of the liquid, and once that has run out, continue this process with the stock. When you finish the stock, your risotto should be al dente.
- Mix the Jerusalem artichokes into the risotto, adding a knob of butter if you’re not prone to butter-induced guilt. This risotto goes beautifully with some truffle oil if you have some, but maybe that’s an indulgence too far…