Jerusalem Artichoke Risotto with Smoked Haddock

Preparation info
  • Serves


    as a starter
    • Difficulty


Appears in
Maze: The Cookbook

By Jason Atherton

Published 2008

  • About


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


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