Alright, so it is now officially autumn and truth be known, Katie – Bret “Meatball Hands” better half – made this delicious risotto back in the summer when Jerusalem artichokes were in season. So, if you can’t find them, I would suggest replacing them in this recipe with maybe a medley of sauteed mushrooms or perhaps some roasted artichoke hearts (the regular kind of artichokes). In any case, the risotta makes a really great meal as the weather gets colder and all you want to do is eat something really rich and delicious that’ll make you want to wander off into your cave and fall asleep. The basic recipe that Katie used is from the Silver Spoon Cookbook, but like any good cook, she used this as her jumping off point. Check out her basic recipe and the cooking video below:
1 large onion, minced
4-6 cloves of garlic, crushed or minced
4-6 Jerusalem artichokes, peeled and thinly sliced
6-8 cups of chicken or vegetable stock (you can also use about 4 bouillion cubes dissolved in water)
2 cups of Italian
arboreal arborio rice
Now check out the vid for how to cook the risotto. Buon Appetito!