Risotto With Jerusalem Artichokes And Fennel Seeds

1. 1

   In a saute pan, heat 2 tablespoons of olive oil and cook the onions and garlic over low heat until they are translucent.

2. 2

   Add the peeled and chopped artichokes.

3. 3

   Add broth, increase the heat and cook for about 15 minutes until the vegetables are tender.

4. 4

   Mix everything in a blender until smooth.

5. 5

   In a saute pan, heat 2 tablespoons of olive oil over medium heat, add the rice and stir to coat until translucent.

6. 6

   Pour the white wine and stir until it is completely evaporated.

7. 7

   From now on, start adding ladles of the Jerusalem artichoke mixture and stir until fully absorbed before adding the next ladle.

8. 8

   Repeat this process until the rice is cooked al dente, about 20 minutes.

9. 9

   Remove from heat, add the Parmesan cheese and the butter, stir.

10. 10

    To serve, arrange risotto on each plate, drizzle with olive oil and sprinkle fennel seeds.

11. 11

    Garnish with a slice of bacon on each plate .

* Per serving · 4 servings · Values may vary.

No additional tips available.