Ingredients
- 200 g Jerusalem artichoke
- 1 onion
- 2 garlic cloves
- 4 tbsp olive oil
- 250 g risotto rice
- 100 ml white wine
- 1 l vegetable stock
- 2 stalks sage
- 30 g butter
- 5 tbsp parmesan, grated
- 1 tbsp lemon juice
- Salt
- Black pepper, from the mill
Instructions
- Wash and clean the Jerusalem artichokes. Slice about 60 g finely. Cut the rest into small cubes. Peel the onion and garlic and chop both finely. Fry the diced Jerusalem artichokes in 2 tablespoons oil in a pan until golden brown.
- Briefly add the rice and deglaze with the wine. Pour in a little stock and let the rice absorb it. Gradually pour in the rest of the stock, stirring regularly, until the risotto is cooked with a slight bite and creamy in about 15 minutes.
- Fry the Jerusalem artichoke slices with the plucked sage leaves in a pan in the remaining hot oil until lightly golden brown. Drain on kitchen paper.
- Mix the butter with 4 tablespoons parmesan into the risotto and season with lemon juice, salt and pepper. Serve garnished with the remaining parmesan, Jerusalem artichoke and sage.
