Jerusalem Artichoke Risotto with Smoked Haddock

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

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