Étoiles Creamy Sunchoke Risotto
Ingredients
- 2 tablespoons unsalted butter
- 1 ½ pound/680 grams sunchokes, peeled and thinly sliced
- 1 ½ cups/360 milliliters heavy (whipping)/double cream
- 3 tablespoons extra-virgin olive oil
- 1 yellow onion, finely chopped
- 1 cup /215 grams Arborio rice
- 4 ½ cups/1 liter vegetable stock, preferably homemade, plus more if needed
- 1 cup/240 milliliters sparkling wine, preferably Chandon Brut Classic
- ½ cup/60 grams freshly grated Parmesan cheese
- ¼ cup/7 grams minced fresh chives
- Salt and freshly ground black pepper
Organization Tags
Tags easily organize your Recipe Library
Comments