Jerusalem artichoke and black truffle risotto

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2

Dietary
Vegetarian

By Andi Oliver

For the caramelised artichokes and purée

  • 1kg/2lb 4oz Jerusalem artichokes, peeled and chopped into 1in/2cm pieces
  • 25g/1oz butter
  • salt and freshly ground black pepper

For the Jerusalem artichoke crisps

  • vegetable oil, for deep-frying
  • 4 Jerusalem artichokes, peeled and thinly sliced
  • salt

For the risotto

  • 2 onions, cut into wedges
  • 1 garlic bulb
  • 2 tbsp olive oil
  • 20g/¾oz unsalted butter
  • 250g/9oz arborio rice
  • 60ml/2fl oz dry white wine
  • 500ml/18fl oz chicken stock
  • 1 black truffle
  • 200ml/7fl oz artichoke purée, from recipe above
  • 150g/5½oz Parmesan (or alternative vegetarian hard cheese), finely grated
  • 50g/2oz panko breadcrumbs
  • salt and freshly ground black pepper

For the salad

  • 2 baby red radicchio, halved
  • 2 baby yellow radicchio, halved
  • 1 head frisee, central yellow leaves removed
  • 2 tbsp olive oil
  • 3 tbsp walnut oil
  • 1 lemon, juice only
  • 50g/1¾oz walnut halves, toasted
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