Wild mushroom risotto with sautéed Jerusalem artichokes

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves 4

Equipment: You will need a circular cutter.

By Donal Skehan
From Saturday Kitchen


For the risotto

  • 1 litre/1¾ pints chicken stock
  • 150g/5½oz unsalted butter, plus extra knob for stirring in
  • 200g/7oz chanterelle mushrooms, torn if large
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 300g/10½oz Arborio rice
  • 75ml/2½fl oz dry white wine
  • 75g/2¾oz Parmesan, finely grated
  • salt and freshly ground black pepper

For the artichokes

  • 75g/2¾oz unsalted butter
  • 500g/1lb 2oz Jerusalem artichokes, peeled and diced
  • 2 fresh thyme sprigs

For the Parmesan crisps

  • 150g/5½oz Parmesan, finely grated

To serve

  • 75g/2¾oz Parmesan, finely grated
  • 4 free-range eggs
  • 1 bunch fresh rocket
  • extra virgin olive oil, for drizzling
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