Jerusalem Artichoke and Buchu Risotto

Jerusalem Artichoke Purée

  • 200g Jerusalem artichoke, washed and scrubbed
  • 50g butter
  • 80g cream

Sweat the artichoke and butter together and cook till soft. Strain off the fat and add the artichokes back into the pot. Add cream, cook at high temperature until reduced. Blend and pass through a fine strainer.

Buchu Powder

  • 100g buchu leaves (from your local health store)

Place flat on a tray lined with baking paper. Dry out in oven at a low temperature 40°C for about a hour. When dry, blitz in spice grinder and pass through tea sieve.

Risotto

  • 1 onion, finely diced
  • 500g risotto rice, Arborio
  • 1 litre nage (vegetable stock)
  • 100ml buchu brandy
  • 100g Jerusalem artichoke purée
  • 50g butter
  • 20g peas
  • 10g caramelised onions
  • 20g grated Parmesan

Sweat onion with 30g of the butter. Add the buchu brandy and cook out the alcohol. Add the rice and start adding the nage little by little until the rice is half cooked. Add little bit more stock and reduce. Add the Jerusalem purée, peas, caramelised onions, Parmesan and the remaining butter.

Marinated Jerusalem Artichoke

  • 100g Jerusalem artichoke
  • 50g olive oil
  • Juice of 1 lemon
  • Pinch of salt

Slice the artichokes very thinly with a mandolin. Marinate in oil, lemon juice and salt, about an hour before using.

Sparkling Wine complements this dish.

To shop from a selection of South Africa’s best wines, go to wineofthemonth.co.za

Recipe by Margot Janse

Photography C&D Heierli