JERUSALEM ARTICHOKE RISOTTO

Prep time: 10 minutes

Cook time: 30 minutes

Serves 4

I grow Jerusalem artichokes in my garden and I’ve never had to replant a single one – they just keep coming back. I harvest them between November and January but you never quite dig them all up; I toss the tiny ones back for next year. It’s like digging truffles up as you’re never quite sure what’s going to be on the end of your spade.

A freshly dug up Jerusalem artichoke, diced and cooked in the risotto, does even have notes of truffle about it.

Here I’ve used three-cornered leeks, sometimes referred to as three-cornered garlic. It’s been out down my way since the end of October and is common along roadsides and paths. The flavour is similar to ramsons or wild garlic.

INGREDIENTS

– 1 tbsp rapeseed oil

– 1 medium onion, finely chopped

– 300g carnaroli risotto rice

– 1 litre hot vegetable stock

– 4-6 large Jerusalem artichokes, skin on, scrubbed and cut into rough 1cm dice

– 100g unsalted butter

– 60g hard cheese, such as White Lake English pecorino, Berkswell or cheddar, grated

– a handful of threecornered leek leaves, torn in half (optional)

METHOD

Heat the oil in a thick-bottomed pan and gently cook the onion on a low heat for 2-3 minutes, stirring every so often without allowing it to colour.

Add the rice, season and stir well using a wooden spoon. Add the stock a little at a time and add the Jerusalem artichokes after five minutes. Continue adding the stock, stirring every so often and ensuring that each addition has been fully absorbed by the rice before adding the next. When the rice is almost cooked, stir in the butter (reserve a little for the three-cornered leek) and cheese and a little more stock. The risotto should be quite moist.

Melt the remaining butter in a pan and wilt the three-cornered leek for 10 seconds or so, if using. Season the risotto again and spoon into warmed bowls with the leek on top.