Jerusalem Artichoke Risotto with Celery

Ingredients

• 400 g Jerusalem artichokes
• 1 onion
• 2 tbsp olive oil
• 250 g Arborio rice
• 850 ml vegetable broth
• 50 g Montello cheese (30% fat in solids)
• 2 stalks celery
• 1 Handful Parsley (5 g)
• 1 tbsp pistachios (15 g)
• Salt
• Pepper
• 50 g cream cheese (30% fat in solids)

Instructions

1. 1.

   Peel the Jerusalem artichokes and cut them into 1 cm cubes. Peel the onion and finely dice it.

2. 2.

   Heat 1 tbsp oil in a pot. Sauté the artichokes and onion for 3 minutes over medium heat. Add the rice and sauté for 2 more minutes. Deglaze with a splash of broth, stirring, then let it reduce. Gradually add more broth while stirring, letting the rice absorb it, until the rice is creamy yet firm; this takes about 20 minutes.

3. 3.

   Meanwhile grate the Montello cheese. Clean, wash, and cube the celery. Wash the parsley, pat dry, and chop. Chop the pistachios.

4. 4.

   Heat the remaining oil in a pan. Sauté the celery for 5 minutes over medium heat. Add the parsley and pistachios, season with salt and pepper.

5. 5.

   Stir the Montello and cream cheese into the risotto, taste, and sprinkle the celery‑parsley mixture on top.