Nothing warms the heart (and stomach!) in the winter months like a plate of delicious, heartwarming risotto. It’s a great alternative to other holiday favorites!

raw material

  • 200 g Jerusalem artichoke
  • 1 onion
  • 2 cloves garlic
  • 4 tablespoons olive oil
  • 250 g risotto rice
  • 100 ml white wine
  • 1 litre vegetable stock
  • 2 sprigs sage
  • 30 g butter
  • 5 tablespoons Parmesan cheese, grated
  • 1 tablespoon lemon juice
  • Salt
  • Black pepper, from the mill

instruct

  1. Wash the Jerusalem artichokes. Cut into thin slices of about 60 g. Cut the rest into small cubes. Peel the onion and garlic and finely chop. Heat 2 tablespoons of oil in a pan and fry the Jerusalem artichokes until golden brown.
  2. Briefly add the rice and thin with the wine. Pour in a little stock and let the rice soak it up. Gradually pour in the remaining stock, stirring regularly, until the risotto is cooked, slightly al dente and creamy, about 15 minutes.
  3. Add the Jerusalem artichoke slices and plucked sage leaves to the pan and fry in the remaining hot oil until lightly golden. Drain on paper towels.
  4. Stir butter and 4 tablespoons of Parmesan into risotto and season with lemon juice, salt, and pepper. Garnish with remaining Parmesan, Jerusalem artichokes, and sage when serving.

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