Jerusalem Artichoke Risotto with Smoked Haddock

Name: Jerusalem Artichoke Risotto with Smoked Haddock
Yield: Serves 4–6 as a starter
Ingredients: freshly shaved Parmesan; 5 tbsp Jerusalem artichoke purée; 300 g risotto rice (carnaroli or arborio); 75 g butter, diced; 2 tbsp mascarpone; 4 tbsp olive oil; 2 shallots, peeled and finely chopped; sea salt and black pepper; 1 litre chicken stock or vegetable stock; 300 g lightly cured, naturally smoked haddock; 500 ml whole milk; shredded parsley; micro leaves (optional); 75 g Parmesan, freshly grated

Preparation info

Serves
4–6
as a starter

Difficulty
Easy

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

4 tbsp olive oil
2 shallots, peeled and finely chopped
sea salt and black pepper

Starter

Method

To make the risotto base, heat the olive oil in a pan. Add the shallots, season and cook, stirring frequently, over a medium heat for 5–6 minutes until soft. Add the rice and cook, stirring, for another minute until it is lightly toasted. Pour in 700 ml of the stock and bring to a simmer. Cook for