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Jerusalem Artichoke Risotto with Pear, Walnuts, and a Fennel and Parmesan Cup

Name: Jerusalem Artichoke Risotto with Pear, Walnuts, and a Fennel and Parmesan Cup
Total time: 60 min
Yield: 4 Portions
Cuisine: Italian
Ingredients: 500g Jerusalem artichoke; 2piece Pears; 1piece Onion; 2piece Garlic cloves; 2tbsp. Butter; 300g Risotto rice; 125ml White wine, dry; 600ml Vegetable stock, clear; 40g Walnuts, chopped; 150g Parmesan; 1piece Lemon; 1tsp. Parsley, Chopped; 2tsp. Chervil, Crushed; 1tsp. Juniper Berries, Whole; 1piece Bay Leaves, Whole; 1tsp. Fennel, Whole; 1pinch Sea Salt, Coarse; 1pinch Pepper Rainbow, Whole; Olive oil

50—60 Min

Chervil, Crushed

The Jerusalem artichoke has a wonderful earthy flavor that tastes like a combination of potato and artichoke. Combined with fruity pear, bitter walnut and tangy Parmesan, an umami flavor experience is guaranteed. As an extra highlight, we bake fennel and Parmesan cups, which you can fill with the risotto or salad. Looks great and tastes delicious!

Ingredients 4 Portions

500 gJerusalem artichoke
2 piecePears
1 pieceOnion
2 pieceGarlic cloves
2 tbsp.Butter
300 gRisotto rice
125 mlWhite wine, dry
600 mlVegetable stock, clear
40 gWalnuts, chopped
150 gParmesan
1 pieceLemon
1 tsp.Parsley, Chopped
2 tsp.Chervil, Crushed
1 tsp.Juniper Berries, Whole
1 pieceBay Leaves, Whole
1 tsp.Fennel, Whole
1 pinchSea Salt, Coarse
1 pinchPepper Rainbow, Whole
Olive oil

Preparation

1
Preheat the oven to 200 °C (356°F).
2
Thinly slice the onion and garlic and sweat in a pan with olive oil. Then add the risotto rice and briefly fry until translucent.
3
Pour white wine in with the rice, bay leaf, chervil, parsley and the juniper berries, bring to the boil for a short time then reduce the heat a little.
4
Now add the Jerusalem artichoke and pour in the stock. Wait until the liquid has disappeared, then add more, stirring regularly.
5
When the rice is al dente, add the pear to the pan and cook. Stir in 50 g of Parmesan and butter then dish up with the walnuts.
6
Grate the rest of the Parmesan into a bowl, grind the fennel using and mortar and add. Form several circles in the mixture by hand on a baking tray lined with baking parchment.
7
Then bake until the Parmesan has completely melted, making sure it doesn't brown.
8
Take the tray out of the oven, allow to cool for a short time, then carefully remove from the baking parchment and allow to cool on overturned bowls.