Jerusalem Artichokes, Gorgonzola Cheese and Walnuts Risotto


For 2 portions

  • 200g of rice
  • 150g of Jerusalem artichokes
  • 1 garlic clove
  • 400 ml water
  • Salt to taste
  • Walnuts 40g
  • Gorgonzola cheese 150g
  • 4 tbsp of vegetable stock
  • Pepper to taste
  • 1 tbsp of extra-virgin olive oil


Boil the rice in enough water and salt. Clean the Jerusalem artichokes, cut off the hard skin and cut it in small cubes. Peel the garlic clove and grate it finely. In a pan fry the garlic and the Jerusalem artichoke cubes together.
In the meantime, grate the walnuts, turn off the fire and stir in the cheese. When the cheese will start melting, add some stock, and let the sauce become creamier. Drain the rice, add it in the sauce and stir well to let the ingredients blend. Serve immediately and top with some walnuts, some olive oil and pepper.