Jerusalem Artichoke Risotto and Pickled Girolles

Jerusalem Artichoke Risotto and Pickled Girolles

Serves 4
Occasion Everyday
This Artichoke risotto is a lovely variation to your everyday dishes.



  • 2 Shallots (diced)
  • 1 clove Garlic (minced)
  • 120ml White Wine
  • 1 knob Butter
  • 1 tablespoon Olive Oil
  • 70g Butter
  • 250g Carnaroli Rice
  • 1 1/2l Hot Chicken Stock


  • 12 Artichokes (peeled)
  • 1l Milk
  • 70g Butter
  • 100ml Cream


  • 200g Girolles
  • 2 tablespoons Sherry Vinegar
  • 200ml Olive Oil
  • 1 clove Garlic (minced)


For the Puree
Place the artichokes in a pot and cover with the milk. Bring to the boil and simmer for 30-35 minutes until the artichokes are soft.
Strain reserving the milk.
Place artichokes in a food processor with the cream, butter and 200ml of the milk and blend to a smooth puree.
Season to taste.
For the Girolles
Peel and wash the girolles. Place on a cloth to dry out.
Heat a saucepan wih 2 tablespoons vegetable oil and sauté the girolles on a high heat for 2 minutes.
Place in a bowl with the garlic, sherry vinegar and olive oil. Season with a touch of salt and black pepper.

Serve at room temperature.
For the Risotto
Sweat the shallots and garlic in the butter without colouring for 2-3 minutes.
Add the rice and stir until slightly toasted.
Pour in the wine and reduce until it almost disappears.
Add a teaspoon salt. Add a ladle of the hot chicken stock and stir into the rice. Simmer until the liquid has almost evaporated and then add another ladlful of stock.
Repeat this process until the rice is tender but still with a nice bite.

The total cooking time of the risotto from the time that you add the liquid will be about 20 minutes.
To Serve
Add the artichoke puree to the risotto. Add the 70g of cold butter and about 1 cup of grated Gabriel cheese.
Finish with 2-3 teaspoons of truffle oil.
Serve the pickled girolles on top.


© Dublin Cookery School

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