Prep 15 mins
Cook 45 mins
This is a really good way to use Jerusalem artichokes without all the fuss of having to peel them first. Many restaurants peel them and then put them into acidulated water to stop them going brown, but this just results in lemon-flavoured artichokes and a horrible, sour purée when they’re cooked. It’s no good having a beautiful white colour to the purée but no taste. With this recipe, the purée will be slightly off-white but it will have a lovely, intense flavour. When you stir it into the risotto, it adds a real earthiness. I offset the richness of the risotto and scallops with a drizzle of sweet sherry caramel
- 2 tablespoons olive oil
- 1 cup risotto rice
- 2 cups hot chicken stock
- 1 cup jerusalem artichoke, washed and sliced
- 7 tablespoons butter
- 1⁄3 cup cream
- 1⁄4 cup parmesan cheese, grated
- sea salt
- fresh ground black pepper
- 8 large scallops, sliced
- 1⁄4 cup sugar
- 1⁄4 cup sherry wine vinegar
- Heat a few tablespoons of olive oil in a pan, add the rice, and stir for 2-3 minutes so the rice absorbs the oil. Add the stock a little at a time, stirring constantly, until it has all been absorbed and the rice is cooked - around 25-30 minutes.
- Meanwhile, cook the artichokes in 3 1/2 tablespoons of the butter until soft. Add the cream. Reduce down until the cream has almost evaporated and the artichokes are velvety in texture, stirring every now and then to make sure it’s not catching on the bottom of the pan. Purée in a food processor. Mix the artichoke purée into the rice and add the remaining 3 1/2 tablespoons of butter and the parmesan. Check for seasoning.
- Slice each scallop into three pieces and sauté in hot oil for 1 minute on each side until they’re medium-rare. Place on top of the risotto. In a heavy-based pan, heat the sugar until it’s a dark golden colour. Carefully add the sherry vinegar and reduce until you have a thick syrup. Drizzle this over the risotto, and serve.
Delicious, but pretty rich -- I'd serve it up with some simple roasted veg or a salad.
very good. but didn't use the sauce by my own fault i burned the sugar and all i had was red wine vinegar anyway. didn't cut up the scallops they were much prettier whole. the risotto makes enough for 4-5 adults. I had to use almost 3 cups of broth to get the risotto not crunchy. Used a can of 1/4'd artichokes that i peeled off the hard layers and drained very well. sauteed them in the butter with some pressed garlic and added a little extra cream. I added a pressed garlic clove to the risotto and browned it a little first with olive oil and a few TBS of butter. Also added pressed garlic to the scallops while pan searing them. the garlic flavors were a great addition. although I thought i got all the hard leaves off the artichokes there were still some fiborous "things" in the final mix. This was a great dish! Thanks for sharing