Jerusalem artichoke risotto is delicious, the unique flavor of this tuber makes this first course a gourmet recipe, below the basic version that can be enriched with walnuts, gorgonzola, speck, or sausage according to personal preference. Easy to prepare with a bimby or another multifunction kitchen robot.
What does Jerusalem artichoke taste like?
Jerusalem artichoke has a sweet, nutty flavor, with notes of artichoke and potato. Some notice a slightly earthy aftertaste. The texture of Jerusalem artichoke is crunchy when eaten raw, while it becomes softer and creamy during cooking, acquiring more flavor.
SEASONALITY of #Jerusalem artichokes: from October to March (depending on the variety).
RISOTTO recipes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 437.65 (Kcal)
- Carbohydrates 75.19 (g) of which sugars 8.58 (g)
- Proteins 7.43 (g)
- Fat 11.83 (g) of which saturated 3.91 (g)of which unsaturated 1.78 (g)
- Fibers 2.18 (g)
- Sodium 866.89 (mg)
Indicative values for a portion of 364 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Jerusalem Artichoke Risotto
- 32 cups vegetable broth
- 10.5 oz Jerusalem artichoke
- 2 tablespoons extra virgin olive oil (or peanut oil)
- to taste salt (green)
- 10.5 oz Carnaroli rice (or Arborio)
- 1 walnut-sized butter (soy or peanut butter for vegans)
For a gourmet version, serve with chopped walnuts or other types of nuts.
Tools
- Casserole d.24
Jerusalem Artichoke Risotto
Prepare the vegetable broth and keep it covered and warm.
Clean and wash the Jerusalem artichokes well (no need to peel them), then cut them into slices.
Flavor the Jerusalem artichoke slices with a drizzle of olive oil and a little salt for about 2 minutes.
Then add the rice and toast it, continuing to stir. If desired, deglaze with half a glass of white wine. Pour in most of the broth, and as the risotto dries, add more.
Once cooked, turn off the heat and cream:
– for vegans: with raw extra virgin olive oil or soy butter or margarine
– for vegetarians: with butter (from the Alps) and optionally with Parmesan (without animal rennet), alternatively for a creamy result with cheese such as: goat cheese, Casatella, Crescenza, Gorgonzola, Mascarpone, Ricotta, Robiola, Stracchino, Taleggio.
Risotto with Jerusalem Artichokes and WALNUTS (or other nuts)
Sauté the walnuts (chopped) in oil before adding the Jerusalem artichokes, or add coarsely chopped nuts at the end of cooking and before serving the risotto.
Risotto with Jerusalem Artichokes and FISH
Add anchovy fillets during the risotto cooking process.
Risotto with Jerusalem Artichokes and MEAT
Add: pieces of bacon, ham, or speck (sauté them before toasting the rice). For a lighter result, brown the preferred cured meat in a separate non-stick pan (to make it crispy and remove excess fat) and add it to the risotto just before serving.
STORING Jerusalem artichoke risotto
Risotto is a first course to be eaten hot, just prepared. With a soft and “all’onda” creaming.
FAQ
How can Jerusalem artichoke be eaten?
It is advisable to eat Jerusalem artichokes with their skin, well washed from soil, as it is the most digestible part.
It can be consumed raw in salads for a crunchy texture, but raw it can be heavier and cause more flatulence.
It can be pan-roasted, oven-baked, or boiled (its cooking time is a third compared to potatoes). Good as chips, as a sauce, in soup, or mashed.
Be careful not to overdo the quantity, it tends to create significant flatulence.How to make Jerusalem artichokes digestible?
Consuming small quantities helps to gradually accustom your digestive system.
Cooking helps break down some complex sugars present in Jerusalem artichokes, making them easier to digest. Additionally, adding herbs like ginger or cumin during preparation can help facilitate digestion.
If consumed raw, it is preferable to marinate with lemon juice (or vinegar) after slicing thinly or grating.
