Jerusalem artichoke and sausage risotto | La tarte maison

When there is a need comfort food risotto is prepared here.
It's the only recipe where I'm not allowed to take the time to take a photo. Risotto should be eaten hot and freshly made. I give myself a couple of minutes, clean, to immortalize it and then I run to sit at the kitchen table to share this dish which is among our absolute favourites.
There are few buts to prepare it properly fundamental indications which I talked about in a post a few years ago. Once memorized it's a bit like playing, you put different ingredients together, combine them and a new dish is created every time.

This risotto was prepared calmly over the weekend just passed, while we were cooking we talked about summer, the one just gone and the next one. When listing the destinations to go to in 2018, the “guesthouse” where we spent the first days of July this year stood out. And here the husband goes down to get the wine and returns with a bottle of Verdicchio purchased in the cellar Filodivinoon that occasion.
A risotto with Jerusalem artichoke and sausage, Verdicchio, the chatter dreaming of the next holidays, the memories, the wishes together with the Christmas tree that glitters next to the sofa and the feeling of wanting to stop time so that everything always remains so, unquestionably perfect.

The Jerusalem artichoke was a relatively recent discovery which I tie to the first Piedmontese trip for Cheese, ten years ago. I had never tasted it, I didn't know its flavor despite having heard of it. The taste was a pleasant surprise: it is reminiscent of the artichoke and like it it can be eaten raw, sliced ​​thinly or cooked: pureed, fried, au gratin, braised, roasted as if it were a potato, in short. Since then I have cooked it several times since, for several years now, it has also been available here. My favorite recipe is pan-fried with oil and rosemary or fried, like chips. Certainly in this risotto the Jerusalem artichoke is perfect together with the sausage, to be made again at the first opportunity.


Jerusalem artichoke and sausage risotto

For 2 people:
20 g of butter + a knob for creaming
200 g of Jerusalem artichokes excluding waste
200 g of Carnaroli rice
100 g of fresh sausage
water to taste
30 g of Parmigiano Reggiano aged 24 months
white pepper to taste

Bring plenty of water to the boil and salt it to taste.
Melt the butter in a risotto saucepan, add the Jerusalem artichoke cut into thin slices, let it cook for a couple of minutes. Add the rice, toast it for a couple of minutes and start adding hot water to continue cooking.
Remove the sausage casing and crumble it with your hands. Heat a pan and cook the crumbled sausage in it to degrease it. Turn off and keep aside.
A few minutes before finishing cooking the risotto, add the sausage.
Turn off the heat, add another small ladle of water, stir, add the butter and parmesan to mix, close with the lid and leave to rest for a few minutes before serving with a generous grating of white pepper.


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