Sunchoke Risotto With Fried Sage From John Kanell

Ingredients

• 6 cups low-sodium or unsalted chicken or vegetable broth
• 1 Parmesan rind
• 1 sprig fresh sage, plus 12 leaves
• 1/4 cup extra-virgin olive oil
• 1 pound (450 grams) fresh sunchokes, scrubbed, 2 thinly sliced, remaining diced
• Fine sea salt, for sprinkling
• 2 tablespoons unsalted butter
• 1 large shallot, chopped
• 4 garlic cloves, minced
• 1 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper, plus more for serving
• 1 1/2 cups (270 grams) Arborio or short-grain white rice
• 1/2 cup (120ml) dry white wine, such as Sauvignon Blanc
• 3/4 cup (60 grams) freshly grated Parmesan cheese, plus more for garnish

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