Jerusalem artichoke risotto creamed with Formagella from Val di Scalve

INGREDIENTS (FOR 2 PEOPLE)

• 240g
• 1 glass of white wine
• 1/2 golden onion
• 5 Jerusalem artichokes
• 125 g of Formagella della Val di scalve (or other soft, not too seasoned cheese)
• 1 liter of vegetable broth
• 100 g of grated Parmesan

PROCEDURE:

• First prepare the vegetable broth.

• When they are well browned, remove them from the heat and keep them aside.
• Also cut the last Jerusalem artichoke into slices and set aside.
• Take the formagella and cut 4 or 5 thin slices and the rest roughly into small pieces and keep them aside.
• Now prepare the rice: In a frying pan toast the rice well over high heat without adding any fat. After which it is blend with the white wine being very careful to let it evaporate completely. Once it has evaporated, start cooking the rice by adding the broth ladle after ladle until it is cooked. never dry.

• cooking, fry the slices of in hot oil in a pan topinambour obtaining crunchy chips and 2 or 3 slices of formagella obtaining a crumble. Drain everything on absorbent paper to remove excess oil.
• Also prepare the parmesan baskets where you are going to serve your risotto: pour a layer of grated parmesan directly into a straight pan with a drizzle of oil, once ready remove it from the heat and shape into a basket and let it cool.
• In the middle of the cooking the rice , add the onion and the previously browned Jerusalem artichokes.

• is cooked, it is ready to cook. ready, turn off the flame and stir vigorously with the remaining formagella, finally add a grind of pepper.
• Serve the rice in the parmesan baskets and garnish with the topinambour chips , the fried formagella crumble and a thin slice of formagella.

Enjoy your meal!