Ginger's Plate: Risotto with Sunchokes (Jerusalem Artichokes)

Dear Reader,

Last winter, I decided to master risotto. It’s a bit tricky when you have paws, but I managed it (plus the mistakes were still delicious)! Fear not—it’s not as complicated as it seems, and as an added bonus, you don’t even have to peel the Jerusalem artichokes.


This recipe is sure to impress your guests, and it’s a great way to try out this healthy tuber from our Fort Wayne CSA. If you are extra hungry, make like Gordon Ramsey and add scallops. If you are looking to keep it vegetarian, mushrooms are a great option. I’ll take it all!

Love,
Ginger the Hungry Dog

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INGREDIENTS

HDF Ingredients

• 1 finely chopped onion
• 1 celeriac bulb, finely chopped
• 7 oz Jerusalem artichokes
• 5 1/2 cups vegetable stock, kept at simmering point (can be substituted for chicken stock)

Other Ingredients

• Olive oil and butter
• Salt and pepper, to taste
• 1 3/4 cups risotto rice
• 1 cup white wine
• Zest and juice of 1 lemon
• 1/2 cup grated parmesan
• 1/2 cup chopped hazelnuts

HOW TO MAKE

Step 1: Celeriac Risotto

1. Heat your olive oil and butter in a deep frying pan. Add the onion and celeriac, and sauté until tender.
2. Pour the risotto rice into the pan and thoroughly coat in the oil mixture. Pour in the white wine and let it simmer until absorbed.
3. Gradually ladle in the simmering stock, allowing each addition to be absorbed before adding more. Continue this process until the rice achieves a tender consistency.
4. Season the risotto to taste, then stir in the lemon zest and grated parmesan.

​Step 2: Hazelnut Sunchoke Topping

1. Scrub or peel the sunchokes, then slice them. In a separate pan, fry the slices in butter until tender and slightly browned.
2. Add the chopped hazelnuts to the pan, cooking for an additional minute. Squeeze in some lemon juice.
3. Spoon the hazelnut and artichoke mixture over the celeriac risotto just before serving.