Risotto con Robiola Osella e chips di topinambur


Finely chop the onion and fry gently with the oil on a low heat, without allowing it to brown. Add the rice and toast it; add the white wine and leave to evaporate. Cook the rice through, adding a little boiling stock at a time and stirring.
Wash, peel and finely slice the Jerusalem artichoke. Fry in plenty of extra virgin olive oil, dry with absorbent kitchen paper and set to one side.

Pour the cream into a bowl with the Robiola Osella, add pepper to taste and leave to melt over a pan of simmering water, stirring gently and then keeping hot. Chop up the butter and stir it into the rice with the grated Grana Padano.

Serve the rice on individual plates, leaving a small dip in the centre and filling it with the melted Robiola Osella.

Complete by decorating with the Jerusalem artichoke.