Risotto with Jerusalem Artichoke

Stir in the risotto rice and toast the grains for 1 minute, then at the white balsamic vinegar and a third of the stock. Allow the stock to slowly incorporate, stirring regularly.

Repeat with the rest of the stock, adding it in two more batches. The risotto is done when the rice is soft but still al dente. This should take around 20 - 25 minutes. Add extra water and cook longer if you'd prefer the risotto to be less al dente (see Tip).

Tip: this recipe calls for more stock than is typical, which means the risotto will be looser and less dry. If you'd prefer to keep the texture more traditional, just use less stock.

Peel or thoroughly wash the Jerusalem artichoke and then thinly slice it (see Tip). Roughly chop the hazelnuts. Melt the rest of the butter in a frying pan over medium-high heat. Fry the Jerusalem artichoke for 10 - 12 minutes or until golden-brown and soft. Season to taste with salt and pepper, then add the hazelnuts and fry for 2 more minutes.

Tip: for the best result, be sure to keep the slices thin.

Add a splash of warm or boiling water to the risotto and then remove from the heat. Allow to stand for 5 minutes, covered (see Tip). Thoroughly wash the lemon, then zest and juice it. Grate the cheese and finely chop the parsley. Stir the cheese and 1 tsp lemon juice per person into the risotto. Season to taste with salt and pepper.

Tip: this way, the risotto will continue cooking and become creamier.