Wash and scrub the Jerusalem artichokes and cut them into small cubes. Heat the stock and keep it at nearly boiling point all the time while you make the risotto. Heat half the butter and
all of the olive oil in your risotto pan – a deep sauté pan is perfect. Throw in the onion, sprinkle
with a pinch of salt and sauté for a good 7–8 minutes until it is soft and golden, but not brown.

Add the Jerusalem artichokes and continue frying gently for 5 minutes, stirring the vegetable dice around in the fatty onion. Now add the rice, mix with the vegetables and sauté for 2–3 minutes until the grains are translucent and well coated with fat. Pour in the sherry and boil briskly to evaporate.

Now you must begin to add the stock, one ladleful at a time (about 150ml). Add the first ladleful, mix well and continue cooking. When all the stock has been absorbed by the rice, add another ladleful and continue until the rice is cooked (good Italian rice cooks in about 18–20 minutes, depending on the variety).

You might not need all the stock; on the other hand if you have no more stock left, just add boiling water. It is difficult to state the exact quantity of liquid necessary, since it depends on
the variety of the rice. When the rice is al dente – or cooked as you like it – mix in the Sacla’
Truffle Pesto and remove the pan from the heat.

Add the remaining butter and cheese. Turn the heat off. Put the lid on the pan and let the risotto rest for 2 minutes, before you give it a final energetic stir. Grind over some black pepper, and bring it to the table.

RICE – 21