Ingredients
- 40 g Parmesan cheese, cut into pieces (3 cm)
- 1 onion (approx. 30 g)
- 1 clove of garlic
- 40 g butterÂ
- 200 g Jerusalem artichokes
- 10 g extra virgin olive oilÂ
- 320 g special risotto rice (e.g. Carnaroli, Arborio), 14-15 minutes cooking time depending on the rice
- 60 g dry white wineÂ
- 720 g waterÂ
- 1 chicken, meat or vegetable stock cube or 1 heaped teaspoon of homemade meat or vegetable stock
- Salt
- 2 sprigs of sage
- 2 tbsp. lemon juice
Instructions
- Put the garlic and onion in the bowl and chop for 10 sec/speed 7 and set aside.
- Add 20 g butter and 10 g olive oil, add the risotto rice and fry for 3 min/120°C/reverse gear/speed 1, without the measuring cup.
- Add the white wine and cook for 1 min/100°C/reverse gear/speed 1, without the measuring cup.
- Add the water, stock cube and salt, then scrape the bottom of the bowl with the spatula to loosen the rice if necessary.
- Cook for 12-13 min/100°C/reverse/speed 1, replacing the measuring cup with the cooking basket on the bowl lid to avoid splashing.
- While the risotto is cooking, wash and clean the Jerusalem artichokes. Cut about 60 g into thin slices. Cut the rest into small cubes. Put two tablespoons of oil in a frying pan and fry the diced Jerusalem artichokes until golden and set aside.
- Fry the Jerusalem artichoke slices with the picked sage leaves in a pan in the remaining hot oil until lightly browned.
- Drain on kitchen paper.
- Stir the butter with 4 tbsp of Parmesan into the risotto and season with lemon juice, salt and pepper. Serve topped with the remaining parmesan, Jerusalem artichoke and sage.
