… RISOTTO

SERVES 4 olive oil butter onion 1, finely chopped

celery 1 stick, finely chopped

risotto rice 350g

white wine 250ml chicken or vegetable stock 1.4 litres

lemon 1, zested and juiced

Parmesan 50g, grated

Jerusalem artichokes 200g

hazelnuts chopped to make 2 tbsp

Heat a little oil and butter in a deep frying pan, add the onion and celery, and fry gently until tender. Add the rice and stir until coated. Add the white wine and simmer until absorbed, then add the stock in ladlefuls, letting each one be absorbed before the next one is added. Keep adding stock until the rice is tender. Season well, and stir in the lemon zest and Parmesan. Scrub and slice the artichokes, and fry in a little butter. When they are tender and starting to brown, add the hazelnuts and cook for a minute. Add the artichokes and hazelnuts to the rice, squeeze over some lemon juice and serve.