Jerusalem Artichoke Risotto

Jerusalem artichoke risotto is a delicate and refined first course, reminiscent of the subtle flavor of artichokes. It’s perfect for a wide range of occasions — simple to prepare, yet always able to surprise and delight your guests.
This risotto pairs beautifully with a glass of Chardonnay Riserva STEGHER Alto Adige DOC.

Ingredients for 4 servings

	For the risotto
320 g	risotto rice
1 tsp	lemon juice
550 g	Jerusalem artichokes
1	onion
	Extra-virgin olive oil, as needed
1,5 l	hot vegetable broth
1/2 glass	STEGHER Chardonnay Riserva Alto Adige DOC
	Salt, to taste
30 g	butter
	To serve
	Chopped pistachios, as needed
	Freshly ground pepper, as needed

Wine recommendation

Chardonnay "Stegher" Südtirol • Alto Adige DOC - Kellerei Bozen

Preparation

To prepare the Jerusalem artichoke risotto, place the rice in a wide pan and toast it dry over high heat for 2–3 minutes, stirring frequently. Remove from the pan and set aside.

Prepare a bowl with water and lemon juice. Wash and peel the Jerusalem artichokes, then place them in the lemon water to prevent discoloration. If you want to avoid your hands turning dark, wear gloves while handling the artichokes.

Peel and finely chop the onion.
In the same pan where you toasted the rice, heat 2–3 tablespoons of extra-virgin olive oil and gently sauté the onion for 2–3 minutes, stirring occasionally. Meanwhile, pat the Jerusalem artichokes dry with kitchen paper and cut them into cubes of about 1 cm.

Add the diced Jerusalem artichokes to the onion and sauté over high heat for 2–3 minutes, stirring from time to time. Then add 4–5 tablespoons of hot broth, cover with a lid, and cook for about 10 minutes, until the Jerusalem artichokes have softened.

Remove three quarters of the Jerusalem artichokes and place them in a tall container. Blend with an immersion blender until smooth, adding a little broth if needed to achieve a creamy consistency. Set aside.

Add the rice to the remaining Jerusalem artichokes in the pan and cook over high heat for a couple of minutes. Deglaze with the Chardonnay Riserva STEGHER and let it evaporate completely.

Add 2–3 ladles of hot broth, stir, season with salt, and cook the rice until al dente, stirring occasionally and adding more broth as the previous one is absorbed. The cooking time will be about 15–20 minutes, depending on the type of rice used.

Shortly before the end of the cooking time, add the Jerusalem artichoke purée and stir to combine.

When the rice is al dente, add the butter and stir vigorously to make the risotto creamy.
Serve the Jerusalem artichoke risotto topped with chopped pistachios and freshly ground pepper.

 

 

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