Risotto with Shiitake Mushrooms and Jerusalem Artichokes (Perfect for the Holidays)
This is a dish where the Antwerp saying “Ik em spijt dat ‘t op is” really does apply. Absolutely delicious, not to be missed, and definitely worth making again. Enjoy it, dear friends, with your friends and family. A Merry Christmas 2025!
Recipe
Ingredients: (serves 2)
- 1 shallot
- 2 cloves of garlic
- 100 g risotto rice
- 200 g shiitake broth
- 1 Jerusalem artichoke
- 240 g shiitake mushrooms
- 10 g purslane
- 30 g butter
- 40 g grated Parmesan cheese
- Pepper
- salt
Preparation: (30 minutes of prep time, 30 minutes to let it rest)
- Start with the risotto, since it needs to sit for 20 to 30 minutes.
- Chop 1 shallot into small pieces and sauté it in a pan.
- Chop the garlic into small pieces and add it.
- Add the risotto rice, 50 g per person.
- Sauté the risotto with the onion until it begins to turn translucent.
- Add the shiitake broth, using the following ratio: 100 g risotto to 200 g broth.
- Do not stir; wait until the risotto has completely absorbed the broth before stirring.
- Meanwhile, steam the Jerusalem artichoke for about 8 minutes. Use a knife to check if you can easily pierce it; if so, the Jerusalem artichoke is done.
- Stir once the water has been absorbed and the risotto has softened.
- If the risotto still feels hard, add a little water.
- Keep stirring so the risotto doesn't burn.
- Meanwhile, cut the shiitake mushrooms into pieces and sauté them in a pan with butter.
- Wash the purslane.
- Once the risotto has softened completely, add a little butter and some grated Parmesan cheese.
- Mix everything well.
- Season everything with salt and pepper before plating.
- Now place the risotto on a plate and top it, in that order, with the shiitake mushrooms, the Jerusalem artichoke, and the purslane.
Enjoy your meal!
Zoë, what can I do with the leftover ingredients?
- Shiitake
For example, you can use them to make this simple one-pot dish or incorporate them into this tomato sauce.
- Purslane
In this festive recipe, replace the lamb's lettuce with purslane to make it just a little more special. Or add them to this salad.
- Jerusalem artichoke
Use up any leftover Jerusalem artichokes in this winter vegetable dish. Or serve them with this fish dish.
- Parmesan cheese
Whether as part of this baby potato purée or with these appetizers, you’re sure to find another use for the leftover Parmesan cheese.
Like this recipe? Then share it with everyone you love. That way, together we can help the world enjoy healthy food!
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