JERUSALEM ARTICHOKE AND WILD MUSHROOM RISOTTO

INGREDIENTS 

Wild mushrooms 

• 300g mixed wild mushrooms
• 1 shallot (finely diced)
• 1 garlic clove (finely chopped)
• 4g chopped tarragon
• 3 tb sp olive oil
• salt and pepper

METHOD

• Clean and wash wild mushrooms.
• Leave to dry slightly on a cloth for 30 minutes.
• Sautee wild mushrooms in olive oil adding shallots, garlic and tarragon.
• Check seasoning and keep warm.

Jerusalem artichoke puree

• 300g peeled and finely sliced Jerusalem artichoke (keep in cold lemon water to stop discolouring before cooking)
• 2 shallots (finely chopped)
• 2 cloves of garlic (finely chopped)
• 500 ml vegetable stock
• 3 tb sp olive oil
• salt and pepper

METHOD

• Cook garlic and shallots in olive oil until soft.
• Add sliced artichokes and cover with vegetable stock.
• Cook until artichokes are soft.
• Liquidise, check seasoning and keep warm.

Risotto

• 4 tb sp olive oil
• 2 garlic cloves (finely chopped)
• 2 shallots ( finely chopped)
• 200g risotto rice (arborio)
• 200ml white wine
• 1 l hot veg stock
• 30 g grated Parmesan
• 20 g unsalted butter
• salt and pepper

METHOD

• Cook garlic and shallots in olive oil until soft with no colour.
• Add risotto rice and make sure all rice is cover by olive oil.
• Add white wine and reduce by 75%.
• Then add hot stock, one ladle at a time continually stirring for 10/12 minutes.
• Add Jerusalem artichoke puree and finish with Parmesan and butter, check seasoning to taste.
• Garnish with cooked wild mushrooms and serve.

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