Course: first

Difficulty: easy

Portions: 4

Time: 15′ prep. 45′ cooking

200 g Jerusalem artichokes
300 g hunchback cardoons
extra virgin olive oil
1 small onion
500 g risotto rice
2 dl Storica Nera
vegetable broth to taste
80 g butter
80 g parmesan cheese
coffee powder
50 g caster sugar


Step 1

Clean and dice the cardoons and Jerusalem artichokes. Cook them separately for about ten minutes with a little oil.

Step 2

Fry the onion with a little oil, add the rice and toast it, moisten with Storica Nera, allow it to evaporate and add the vegetable broth for cooking, add the Jerusalem artichokes and previously cleaned cardoons. When cooked, stir in butter and Parmesan cheese.

Step 3

Place the risotto on the table with a sprinkling of coffee. Complete with Jerusalem artichoke chips and the grappa reduction, made by caramelising the sugar and letting the grappa reduce to a syrup.