Jerusalem artichoke risotto

By Alessio Sebastiani

• 180 g of Carnaroli Riserva San Massimo rice
• 50 ml of white wine
• 500 g Jerusalem artichokes
• 100 g parmesan aged 30 months
• 50 g grass fed butter
• 150 g bettelmat
• 500 ml lactose-free milk
• 250 ml of mandarin juice
• 3 g agar agar
• 50 g cornstarch
• 1/2 mandarin
• 2 g cane sugar
• Salt to taste
• Vegetable broth to taste
• 3 cl of apple cider vinegar
• 3 cl of wild fennel

Boil the Jerusalem artichoke with the peel in salted water for about 1 hour. Once cooked, cut in half, remove the pulp and keep the zest to dry overnight in the dehydrator. Take the pulp and blend in a blender, adding salt.

The juice at 90 degrees, add the agar agar and mix vigorously to combine, then spread the mixture onto a plate, cool and then blend adding a little fresh mandarin juice to obtain a smooth gel with an acidic note.

Bring the milk to the boil, add the cornstarch, whisk vigorously and remove from the heat. Add the previously grated bettelmatt. Blend, add salt and filter through a fine mesh chinois.

Toast the rice with a pinch of salt in a small saucepan with medium edges, add vegetable broth and continue cooking, adding broth from time to time without ever leaving the rice dry. Halfway through cooking, add the Jerusalem artichoke cream. Once cooked, remove from the heat and stir in butter, parmesan and a drop of apple cider vinegar, season with salt.

Take 3/4 mandarin segments and fry them in a pan with a small knob of butter and brown sugar. Glaze the mandarins by wetting with mandarin juice. Leave to cool. Pass the segments in the Jerusalem artichoke powder obtained by blending the previously dried and blended Jerusalem artichoke peels. Serve by placing the rice on a flat plate. Garnish with the bettelmatt fondue, the mandarin gel and the fennel oil, alternating the two sauces and the oil. Finish by placing the glazed mandarins. Serve