Cured meats

Risotto of Jerusalem Artichoke, Black Truffle, Patanegra y Tomate

5j recipe
People 4 persone
Difficulty 3 persone

Recipe by Chef Antonio Colasanto, Restaurant Bevi con Mosca – Enoteca e Cucina in Novara (NO).

Risotto of Jerusalem Artichoke, Black Truffle, Patanegra y Tomate
5j recipe
  • 320 g Carnaroli rice
  • 300 g Jerusalem artichokes
  • 50 g Fine black truffle
  • 80 g Mountain butter (40 g for the truffle butter and 40 g for the sour butter)
  • 20 g Shallot
  • 20 ml Lemon juice (or 20 ml vinegar)
  •  40 g Parmigiano Reggiano DOP
  • 1 bone and offcuts of Cinco Jotas Acorn-fed 100% Ibérico Ham
  • Celery, carrot, onion and herbs to taste
  • Water, salt and pepper to taste

First, slice off pieces of the Patanegra from the bone with a knife, shredding the meat completely. The ham should be dried for at least 48 hours in a dehydrator, after which it should be blended, resulting in a kind of powdered/crumbed Patanegra. Make a broth by placing the bone in cold water then bring to the boil together with some herbs and vegetables (celery, carrot and onion). Simmer for 2 hours and strain, adjusting the salt and pepper.

Cut the Jerusalem artichokes into coarse pieces. After washing well, bake in the oven at 200 °C for 30 to 40 minutes. Blend with oil and salt then sieve the blend.

Prepare the truffle butter by melting the butter on the stove and adding in grated black truffle. Then, cool quickly in a bowl immersed in ice water to make it solid again.

Prepare the sour butter by melting the butter in a saucepan and adding the chopped shallot and lemon juice (or vinegar). Strain the mixture and allow it to cool quickly to a solid consistency.

Dry roast the rice with a pinch of salt then cook by adding in some Patanegra broth a little at a time. With 2 minutes to go, add the cream of Jerusalem artichoke. Once cooked, remove the rice from the heat and stir in the truffle butter, sour butter, Parmesan cheese and a drizzle of oil.

  • 2 Copper tomatoes
  • Olive oil and salt to taste

Grate the tomatoes and season with oil and salt.

Assembly and finishing

Plate the Jerusalem artichoke and truffle risotto then finish off with a sprinkling of shredded Patanegra, the tomate and a grating of fine black truffle.