Jerusalem artichokes might be one of my favourite vegetables, and I think they are really under-rated, probably because a lot of people aren’t sure what to do with them. Well, here’s where I come in! They don’t look particularly appealing, but the flesh inside has this incredible earthy flavour that I just love, and it pairs brilliantly with truffle.
For this risotto recipe, I’ve kept it really simple, letting the artichoke and the truffle shine! If you’re wondering where to get these unusual vegetables, when in season, I get them from The Fresh Fruit Shop. I’ve also seen them in Roots and Fruits on Great Western Road, and in larger Sainsbury’s too.
Let me know if you decide to make it – comment below and be sure to tag me in your photos @theglasgowdiet on Instagram!
Jerusalem Artichoke and Truffle Risotto
Ingredients (serves 3-4)
600g Jerusalem artichokes
2 tbsp olive oil
1 tbsp butter
1 shallot, finely chopped
2 cloves crushed garlic
A few sprigs fresh thyme
150ml white wine
500ml chicken stock
300g risotto rice
25g parmesan, grated
Half a lemon
Salt & pepper
Truffle oil, to finish
1. Preheat your oven to 180c fan. Scrub the artichokes to remove any dirt, place all except one (to save for garnish) on a baking tray, sprinkle with salt and bake for 45 mins until soft. Once cool, cut in half, scrape out the flesh into a bowl and set aside. (Discard the skins).
2. Heat 1 tbsp oil and 1 tbsp butter in a large pan over a medium heat. Add the diced shallot and cook for 2-3 minutes until soft. Add the garlic and thyme sprigs, cook for 1 more minute, then add the rice and cook for a few minutes to toast.
3. Pour in the wine and bubble until almost entirely evaporated, then add in the cooked Jerusalem artichoke and stir to combine.
4. Start adding stock, a little at a time, allowing it to be absorbed before adding more. Once all the stock has been added, stir in the grated parmesan and squeeze the juice of half a lemon in. Stir to combine. Season to taste and keep warm.
5. To finish, in a separate small frying pan, heat the remaining tbsp of oil over a medium-high heat. Very thinly slice the spare artichoke, then fry the slices in the hot oil until crisp. Drain on kitchen paper.
6. Divide the risotto between bowls, top with the crispy artichoke crisps, and drizzle over some truffle oil. Dig in and enjoy!