Jerusalem Artichoke Risotto

A deliciously different risotto built on topinambur — the knobby tuber that tastes like a nutty artichoke — simmered in broth and finished with melting fontina and Parmigiano.

Amount	Ingredient
11¼ oz (320 g)	Carnaroli rice
1 lb (500 g)	Jerusalem artichokes (topinambur)
1	medium onion
½ stalk	celery
2 tbsp	extra-virgin olive oil
3½ tbsp (50 g)	butter
6 cups (1.5 L)	hot vegetable broth
1 cup	dry white wine
5¼ oz (150 g)	fontina (or taleggio), cubed
	fresh parsley, grated Parmigiano, fine salt, black pepper

Topinambur (Jerusalem artichoke, or sunchoke) looks like a knobby ginger root and tastes like a cross between artichoke and hazelnut. Here it's scrubbed, sliced, and simmered right in the risotto, where it softens into the rice while keeping its delicate character. The soffritto is onion and celery; a dry white wine deglazes the toasted rice; and at the end, fontina melts in for creaminess (taleggio if you like stronger cheese), finished with butter and Parmigiano. Elegant, earthy, and quietly luxurious.

Ingredient notes: Topinambur darkens quickly once peeled — keep the pieces in acidulated water (water with lemon) until ready. Scrubbing is usually enough; peel only if the skin is tough. Fontina melts beautifully; taleggio gives a stronger character.

• Medium saucepan (for the risotto)
• Bowl of lemon water (for the topinambur)
• Chef's knife and cutting board
• Wooden spoon
• Ladle

1. Prep the vegetables (10 min). Clean and chop the onion and celery into small pieces. Scrub the Jerusalem artichokes, wash them, and keep them in lemon water to prevent darkening.
2. Soffritto (5 min). In a medium saucepan, soften the onion and celery in olive oil over gentle heat, adding a ladle of broth for 5 minutes.
3. Toast the rice (2 min). Add the rice, toast it, and deglaze with the white wine, letting it evaporate.
4. Start cooking (5 min). Add two ladles of broth and cook until absorbed.
5. Add the artichokes (25 min). Slice the topinambur thinly, add to the pan, season with salt and pepper, and continue cooking, adding broth gradually, for about 25 minutes.
6. Finish (2 min). At the end of cooking, add the parsley and the fontina cut into small pieces (so it melts fast). Turn off the heat.
7. Manteca (2 min). Mantecare with the butter and a handful of grated Parmigiano. Rest 2 minutes and serve.

• Lemon water is essential. Topinambur darkens fast — acidulated water keeps it pale.
• Thin slices, quick melt. Sliced thin, the artichokes soften into the rice in 25 minutes.
• Fontina small cubes. Small pieces melt fast and evenly.
• Taleggio for stronger cheese. The recipe suggests it — a lovely contrast.
• Gentle soffritto. Five minutes with a ladle of broth, not a fry.
• Taste before salting. Broth and cheese bring salt.

Mistake	Why It Hurts	The Fix
Skipping the lemon water	Dark, unappealing artichokes	Keep in acidulated water
Thick slices	Hard, undercooked centers	Slice thinly
Boiling hard	Starchy, uneven rice	Gentle, gradual broth
Big cheese cubes	Slow, lumpy melting	Small cubes for fast melt
Over-salting	Masks the delicate flavor	Taste before adding salt
Rushing the rest	Thin risotto	2 minutes off the heat

• Taleggio Version: Use taleggio for a stronger cheese character.
• Truffle Topinambur: A few drops of truffle oil at the end.
• Lemon Zest: Grate lemon zest over each plate.
• Crispy Sage: Fried sage leaves as garnish.
• Pancetta Topinambur: Crisp pancetta scattered on top.

Storage Method	Details
Refrigerator	Store in an airtight container for up to 2 days.
Freezer	Not recommended — the creamy emulsion breaks.
Reheating	Warm gently in a skillet with a splash of broth, stirring until creamy.

Earthy and elegant, this pairs with:

• Gavi di Gavi — Crisp and mineral.
• Lugana — Soft and floral.
• Chardonnay (unoaked) — Round and gentle.
• Franciacorta Brut — Bubbles for special occasions.

Per Serving (about 1¼ cups)
Calories	580
Protein	19 g
Fat	22 g
Carbohydrates	76 g
Fiber	6 g

Nutrition values are approximate and will vary with brand choices and substitutions.

What is topinambur?

Jerusalem artichoke, or sunchoke — a knobby tuber that tastes like a nutty artichoke. Despite the name it's not related to Jerusalem or artichokes.

Why keep it in lemon water?

The tuber oxidizes and darkens quickly once cut — acidulated water keeps it pale and fresh.

Can I peel it?

Scrubbing is usually enough; peel only if the skin is tough.

What if I can't find it?

Sunchokes are common in fall at farmers' markets. If unavailable, a mix of potato and artichoke hearts approximates the texture.

Is this vegetarian?

Yes — vegetable broth, butter, and cheese keep it fully vegetarian.

• Risotto alla Zucca (Volume 3)
• Risotto alle Carote con le Noci (Volume 3)
• Risotto con Crema di Zucca e Pecorino (Volume 3)

Recipe from "The Italian Kitchen" by Vita Milanese — Volume 3: Risotto & Rice

Recipe from The Italian Kitchen by Vita Milanese — Volume 3 · Risotto & Rice. Discover all volumes on the ebook page.