Jerusalem Artichoke and Prosciutto Risotto

Prep Time: 45 Minutes
Yields: 8 Servings

The Jerusalem artichoke is a variety of sunflower with a lumpy, brown-skinned tuber that resembles a gingerroot, and is often called a sunroot or sunchoke. Despite the name, Jerusalem artichokes are not related to artichokes, but are similar in flavor which gave the vegetable that part of its name.

1 pound Jerusalem artichokes or sunchokes, peeled, cut in half lengthwise and (1/8-inch) sliced
3 slices prosciutto, cut into (1-inch) square
2 cups arborio rice
1/4 cup olive oil
salt and cracked black pepper to taste
granulated garlic to taste
1/2 cup minced shallots
1/4 cup thinly sliced garlic
6 cups hot chicken stock
1/4 cup minced green bell pepper
1/4 cup minced red bell pepper
1/4 cup minced yellow bell pepper
1 cup finely grated Parmesan cheese
1/2 vanilla bean, split lengthwise, seeds scraped out and reserved
1 tbsp chipped cold butter
2 chive sprigs, minced for garnish

In a large skillet, heat olive oil over medium-high heat. Add artichoke slices and season lightly using salt, pepper and granulated garlic. Stir occasionally until tender and golden, 8–10 minutes, then transfer to a plate. In the same oil, saute shallots and sliced garlic 2–3 minutes until tender, taking care not to brown the garlic. Add rice and cook 1 minute, stirring occasionally. Add half of the artichokes and hot stock, 1 cup at a time, stirring frequently until stock is absorbed. Continue adding stock until rice is creamy and al dente, stirring often during the process. Add bell peppers and stir 2–3 minutes to warm bell peppers thoroughly. When rice is perfectly cooked, remove from heat. Blend in cheese, vanilla seeds and butter. Add remaining artichokes and prosciutto, stirring gently into the risotto until cheese is melted. Adjust seasonings if necessary. Pour risotto onto a decorative platter and garnish with minced chives.