Sunchoke & Soffritto Risotto

Sunchoke & Soffritto Risotto

Courtesy of Chef Jennifer Peters, Raincity Grill

Soffritto

200 ml of olive oil

2 sunchokes roasted and dried

1 diced onion

1 diced carrot

1 diced fennel

1 diced leek

1 diced celery stick

2 cloves of fine chopped garlic

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200 ml of crushed tomatoes

Method for Soffritto:

Warm oil in large pot under medium heat.

Add all vegetables and slowly cook until tender – about 10 minutes

Stir in garlic

Add crushed tomatoes and simmer for 2-3 minutes

Cool and hold in reserve

Risotto

240 ml Arborio rice

1 Litre of vegetable stock

1 shallot

100 ml of white wine

20 – 25 side striped shrimp – peeled

25 ml butter

Method for Risotto:

In a medium pan, warm oil under med-high heat stirring in shallots and rice

Add white wine, continually stirring until it evaporates

Add vegetable stock, 1 ladle at a time stirring constantly until rice is almost cooked – about 25 minutes.

Stir in 250 ml of soffritto, roasted sunchokes and side striped shrimp.

Season with salt and pepper and blend in butter to your taste