Jerusalem artichoke risotto recipe

My friend Rob came round tonight, bringing with him a bag of Jerusalem artichokes from his allotment in Llandaff Fields. We had a think of what we could make with them, and did a bit of research on the internet, and came up with a Jerusalem artichoke risotto. It was amazing! 

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


Ingredients
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
olive oil
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!