Jerusalem artichoke risotto, young pecorino, salsa verde

The Recipes / Vegetables

Chewton Glen, Hampshire

Risotto base
¼ onion, finely chopped
¼ garlic clove, crushed
75g butter
75ml white wine
Pinch dried thyme
250g carnaroli rice
650ml vegetable stock

250g Jerusalem artichokes, peeled & roughly chopped
Juice of 1 lemon
50g butter

Artichoke crisps
1 artichoke

Roast violet artichoke
6 violet artichokes
Juice of 1 lemon
Vegetable oil

Salsa verde
3tbs flat leaf parsley, chopped 1tbs mint leaves, chopped
3tbs capers, chopped
6 anchovy fillets in oil, chopped 1 clove garlic, chopped
1tbs Dîjon mustard
Juice of ½ lemon
120ml olive oil
½tsp salt

To finish
150ml vegetable stock
50ml double cream
Pinch parsley, chopped
Peeled pecorino cheese
Micro red watercress

Serves 4

Sweat the onion and garlic for the risotto base in the butter. Add the white wine and thyme, then the rice, and fry for a minute. Add the stock in stages, stirring all the time, until the rice just has a bite to it. Season, then spread over a tray, cover with clingfilm, and chill.

Cover the artichokes for the purée with salted boiling water and the lemon juice and cook until very soft. Drain, then blend with the butter until smooth. Pass and check the seasoning.

Peel and thinly slice the artichoke for the crisps on a mandolin. Deep fry at 160˚C
till crispy, then turn out onto kitchen paper to drain. Season with salt. Trim the violet artichokes, removing all the outer leaves and the heart. Cover with water, squeeze in the juice of the lemon and add salt. Bring to the boil and cook until a pointed knife enters without resistance. Remove from the heat and allow to cool, then drain and cut the artichokes in half lengthwise. Warm a frying pan with a little vegetable oil: colour and season with salt and pepper. Remove and keep warm.

Combine the salsa verde ingredients in a bowl.

Reheat the risotto rice in a pan with the additional vegetable stock and double cream. Add 100g of the artichoke purée, depending on how strong you like the flavour. Add a pinch of chopped parsley and correct the seasoning with salt and pepper. Turn out into a bowl, top with the artichokes, some salsa verde, the pecorino cheese and the watercress.