Jerusalem artichoke risotto, a very simple dish with few ingredients, today I prepare risotto with Jerusalem artichoke chips for crunchiness. Naturally, it is possible to grow the Jerusalem Artichoke even in the home garden, it requires little as the plant is very rustic and apart from sun and water, it doesn’t need much else, let’s say it follows a biological cycle. Once the aerial part of the Jerusalem artichoke, the yellow flowers, dries up, you can harvest the tubers and, of course, leaving the smaller ones, new shoots will sprout in the spring, new plants, spontaneously, and the biological cycle continues. The Jerusalem Artichoke is also called Jerusalem artichoke (the taste is very similar to artichoke), German turnip, or Canadian sunflower. In the kitchen, it lends itself well to risottos or baked together with other tubers as a side dish, but I believe it is used for this and much more, I know that in Piedmont it is used for bagna cauda and fondue.

Difficulty: Very Easy
Cost: Very Cheap
Preparation time: 30 Minutes
Portions: 2
Cooking methods: Stove, Air Frying
Cuisine: Italian
Seasonality: Spring, Autumn

Ingredients

1 1/3 cups Carnaroli Rice
10 1/2 oz Jerusalem Artichoke
2 cups Vegetable Broth
1 glass White Wine
2 tablespoons Extra Virgin Olive Oil
1 teaspoon salt
1 pinch black pepper
1 clove garlic
3 carrots
1 onion
3 stalks celery
1 teaspoon salt
1 bunch Wild Fennel

Tools

Mandolin
Frying Pan
Ladle
Casserole
Brush
Air Fryer Fatto in casa da Benedetta

Preparation

Clean the Jerusalem artichoke tubers naturally with a brush to remove the soil. It’s a bit tricky to peel, but if cleaned well, peeling is not necessary.
Prepare the vegetable broth with onion, carrots, and celery, add salt and a bunch of wild fennel, add water and boil for at least 30 minutes. Use the mandolin to slice the tubers thinly.
Brown the garlic in a little oil and immediately add the Jerusalem artichokes.
Add the rice and toast in the garlic-flavored oil, deglaze with white wine and adjust salt.
Moisten with vegetable broth, stir and once it dries, add more until the end of cooking. It will take at least 14 minutes.
Meanwhile, with some of the sliced Jerusalem artichoke, prepare fried chips, I used the air fryer at 385°F for 7 minutes, but you can also prepare them in a pan with peanut oil.
Jerusalem artichoke risotto is ready, add the chips on top.
With wild fennel fried in air fryer.
Here is the Jerusalem artichoke risotto ready with chips and wild fennel.