- 350 g (12 oz) Pork shoulder
- 2 L (8 cups) 3.25% milk
- 1 Bay leaf
- 250 g (7 oz) Jerusalem artichokes, peeled
- 2 or 3 Jerusalem artichokes (for chips), Cold water
- As needed Canola oil
- 100 g (7 tbsp.) Butter
- 45 ml (3 tbsp.) Olive oil
- 50 g (2 oz) Onions, brunoised (finely diced)
- 320 g (11 oz) Carnaroli or arborio rice
- 90 ml (6 tbsp.) White wine
- 1.25 L (5 cups) Water
- 300 g (10½ oz) Les Métayères cheese, grated
- Salt and pepper, to taste
- 1 Lemon
- Preheat oven to 300°F (150°C). Generously season the pork shoulder with salt and pepper, and set aside for at least 15 minutes or up to 1 hour so it can absorb the seasoning.
- Pour the milk into a baking dish, add the pork and the bay leaf, and bring to a boil. Remove from heat, cover and bake for 2 to 3 hours until the meat is tender. Allow the pork to cool in the liquid.
- Take 2 or 3 Jerusalem artichokes and slice them using a mandoline. Place them in cold water to prevent discolouration. Heat the canola oil over medium-high heat, about 325°F (165°C). Dry the artichokes a paper towel and gently sauté in oil. When lightly browned, remove and place on a paper towel. Add salt.
- In another saucepan, melt half the butter and add the peeled artichokes. Cook on low heat without browning for 30 minutes. Add 500 ml (2 cups) of milk from the braised pork and cook until the artichokes are tender. Mix with a hand blender until smooth. Strain through a fine sieve and set aside.
- Heat 45 ml (3 tbsp.) of olive oil in a heavy-bottomed saucepan and sweat the onions without coloring. Add the rice and stir with a wooden spoon until all the grains are coated with oil. Deglaze with white wine and reduce. Add water and stir constantly for 12 minutes until the rice is al dente.
- Add the Jerusalem artichoke purée and grated Les Métayères to the risotto. Season with salt, pepper, and juice from half a lemon. Divide rice evenly into four bowls and top with a portion of braised pork and Jerusalem artichoke chips
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