FRIJE

Instructions

• 1.   Make the broth with hot water.
  Finely chop the shallot. Wash the leek well, then cut it into thin half-moons.
  Heat a knob of butter in a pot or large saucepan and sauté the shallot for 1 minute over medium-high heat.
  Add the leek and continue cooking for 5 minutes.
• 2.   Add the risotto rice and cook for 1 minute.
  Add ½ tsp of white balsamic vinegar and ⅓ of the broth, then let the rice grains slowly absorb it. Stir regularly.
• 3.   As soon as the rice has absorbed the broth, add another ⅓, then repeat the process a third time with the remaining broth.
  The risotto is cooked when the grains are soft on the outside but slightly crunchy on the inside.
  In total, cook for about 22-25 minutes. Add water if necessary to cook the grains further.
  
  TIP: This risotto can be more moist than usual, you can add less broth if you prefer.
• 4.   Meanwhile, peel or thoroughly wash the Jerusalem artichokes, then cut them into thin slices.
  Crush the hazelnuts.
  Heat a knob of butter in a pan and cook the Jerusalem artichoke slices over medium-high heat for 10-12 minutes, or until golden and tender. Season with salt and pepper.
  Add the hazelnuts and continue cooking for 2 minutes.
• 5.   Wash the lemon well and grate the zest with a fine grater, then squeeze it to extract the juice.
  Pick and chop the parsley.
  Then add the grated tomme cheese and 1 tsp of lemon juice per person to the risotto.
  Season with pepper and optionally salt, then mix.
• 6.   Serve the risotto on plates and garnish with the Jerusalem artichoke and hazelnuts.
  Sprinkle with parsley and lemon zest as desired, then generously season with pepper.
  
  DID YOU KNOW? Jerusalem artichoke arrived in France from Canada in the late 18th century. Forgotten for a while, it made a comeback on our tables during World War II to feed the population.

Nutritional information *