Jerusalem Artichoke Risotto Recipes

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JERUSALEM ARTICHOKE RISOTTO



Jerusalem artichoke risotto image

Check out our risotto recipe with Jerusalem artichokes and chopped hazelnuts. This simple one-pot is an easy, midweek winter warmer recipe for the whole family

Provided by Lulu Grimes

Categories     Dinner

Time 40m

Yield Serves 4

Number Of Ingredients 11

olive oil
butter
1 onion, finely chopped
1 stick celery, finely chopped
350g ristotto rice
250ml white wine
1.4 litres chicken or vegetable stock, at simmering point
1 lemon, zested and juiced
50g parmesan, grated
200g Jerusalem artichokes
chopped to make 2 tbsp hazelnuts

Steps:

  • Heat a little oil and butter in a deep frying pan and add the onion and celery, fry gently until tender. Add the rice and stir it around until it is completely coated. Add the white wine and simmer until the wine is absorbed, then add the stock in ladlefuls letting each one be absorbed before the next one is added. keep adding stock until the rice is tender. season well and stir in the lemon zest and parmesan.
  • Scrub the artichokes (peel if you prefer) and slice them. Fry them in a little butter, when they are tender and starting to brown add the hazelnuts and cook for a minute, add a squeeze of lemon. spoon this over the risotto to serve.

Nutrition Facts : Calories 574 calories, Fat 12.1 grams fat, Carbohydrate 81.9 grams carbohydrates, Fiber 5 grams fiber, Protein 24.1 grams protein, Sodium 1.2 milligram of sodium

GORDON RAMSAY'S JERUSALEM ARTICHOKE RISOTTO WITH SCALLOPS



Gordon Ramsay's Jerusalem Artichoke Risotto With Scallops image

This is a really good way to use Jerusalem artichokes without all the fuss of having to peel them first. Many restaurants peel them and then put them into acidulated water to stop them going brown, but this just results in lemon-flavoured artichokes and a horrible, sour purée when they're cooked. It's no good having a beautiful white colour to the purée but no taste. With this recipe, the purée will be slightly off-white but it will have a lovely, intense flavour. When you stir it into the risotto, it adds a real earthiness. I offset the richness of the risotto and scallops with a drizzle of sweet sherry caramel

Provided by Chef T. Hogan

Categories     Rice

Time 1h

Yield 2 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 cup risotto rice
2 cups hot chicken stock
1 cup jerusalem artichoke, washed and sliced
7 tablespoons butter
1/3 cup cream
1/4 cup parmesan cheese, grated
sea salt
fresh ground black pepper
8 large scallops, sliced
1/4 cup sugar
1/4 cup sherry wine vinegar

Steps:

  • Heat a few tablespoons of olive oil in a pan, add the rice, and stir for 2-3 minutes so the rice absorbs the oil. Add the stock a little at a time, stirring constantly, until it has all been absorbed and the rice is cooked - around 25-30 minutes.
  • Meanwhile, cook the artichokes in 3 1/2 tablespoons of the butter until soft. Add the cream. Reduce down until the cream has almost evaporated and the artichokes are velvety in texture, stirring every now and then to make sure it's not catching on the bottom of the pan. Purée in a food processor. Mix the artichoke purée into the rice and add the remaining 3 1/2 tablespoons of butter and the parmesan. Check for seasoning.
  • Slice each scallop into three pieces and sauté in hot oil for 1 minute on each side until they're medium-rare. Place on top of the risotto. In a heavy-based pan, heat the sugar until it's a dark golden colour. Carefully add the sherry vinegar and reduce until you have a thick syrup. Drizzle this over the risotto, and serve.

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