Quote from Rob: "I don't think I've ever been so disappointed about seeing the bottom of the bowl!"
Here's our recipe.
Jerusalem artichoke and bacon risotto with sage
1 onion, chopped finely
1 clove of garlic, chopped
about 15 Jerusalem artichokes, peeled and cut into little pieces
some bacon cut into little pieces
1 red chilli, chopped
a handful of sage leaves
knob of butter
300g arborio rice
1 ltr stock
1 glass of white wine or vermouth
Enough for 4 people (or 3 greedy people!)
Cook the onion and garlic in some olive oil for 10 mins. Add the artichoke, bacon, and chilli and cook until the bacon's cooked, always stirring. Add the rice and cook until translucent. Turn the heat up and add the wine. Add the stock bit by bit, stirring constantly until all the stock is absorbed. Add a knob of butter at the end, season with salt and pepper, and enjoy!