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Prep time
20 minutes
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Cook time
1 hour 20 minutes
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Serves
6
Author Notes
I’ve always adored the flavor of artichokes, so when I discovered sunchokes or Jerusalem artichokes, I was enchanted. They’re knobby root vegetables that look like ginger, and when trimmed, roasted, and pureed, they’re like the silky love child of a potato and an artichoke. There’s nothing complicated about making risotto; it’s simply about cooking rice with confidence and good timing. —Food52
Test Kitchen Notes
Reprinted from Preppy Kitchen: Recipes for Seasonal Dishes. Copyright © 2022 by John Kanell —Food52
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Ingredients
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6 cups
low-sodium or unsalted chicken or vegetable broth
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1
Parmesan rind
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1 sprig
fresh sage, plus 12 leaves
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1/4 cup
extra-virgin olive oil
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1 pound
(450 grams) fresh sunchokes, scrubbed, 2 thinly sliced, remaining diced
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Fine sea salt, for sprinkling
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2 tablespoons
unsalted butter
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1
large shallot, chopped
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4
garlic cloves, minced
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1 teaspoon
kosher salt
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3/4 teaspoon
freshly ground black pepper, plus more for serving
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1 1/2 cups
(270 grams) Arborio or short-grain white rice
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1/2 cup
(120ml) dry white wine, such as Sauvignon Blanc
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3/4 cup
(60 grams) freshly grated Parmesan cheese, plus more for garnish
Directions
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In a medium saucepan over medium-high heat, add the broth, Parmesan rind, and sage sprig and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes. Remove and discard the Parmesan rind and sage. Reduce the heat to low and cover the stock to keep warm.
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In a Dutch oven over medium heat, heat the olive oil until shimmering. Add the sage leaves and fry until they turn dark and crispy, about 1 minute. Remove with a slotted spoon and let drain on a paper towel– lined plate.
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Add the sliced sunchokes to the pot and fry until golden brown and crispy, about 5 minutes. Remove with a slotted spoon and let drain on the paper towel with the sage leaves. Sprinkle lightly with the fine sea salt, if desired.
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Add the butter to the pot and let it melt into the olive oil. Add the diced sunchokes and cook, stirring occasionally, until the sunchokes are soft and translucent, about 10 minutes. Add the shallot, garlic, kosher salt, and black pepper and cook for another 5 minutes, stirring frequently, until the sunchokes start to brown on the edges.
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Add the rice and cook, stirring occasionally, until the rice is toasted and smells nutty, about 2 minutes. Add the wine and scrape the bottom of the pot with a wooden spoon to release any browned bits. Simmer until the wine is mostly absorbed, 1 to 2 minutes. Reduce the heat to medium-low and ladle in about 1 cup of the warm stock. Cook, stirring constantly, until the stock is mostly evaporated. Continue adding the stock, about a cup at a time, stirring very frequently until the liquid is mostly absorbed before the next addition, and cook until the rice is tender, about 40 minutes.
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Remove the pot from the heat. Stir in the Parmesan, taste, and add more salt if desired. Divide the risotto among bowls and top each serving with the fried sage and sunchoke chips, black pepper, and additional Parmesan as desired.
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