Saffron Rissoto with Sun Chokes

J – Silky, rich, exotic … easy!

Luke and I decided we needed to do a rissoto to go with some of our holiday birds. As I’m sure you’re aware, this will not be including turkey … for me, at least. We are doing a few other birds, so not to worry. Game Hen, Squab and Pheasant.

We did a pheasant for this one. Unfortunately, the pheasant didn’t work out so well. Wild pheasant can be tough. They don’t call it “ditch chicken” for nothing. We’ll need to wait ’til we try again to publish that recipe. You’ve seen the Herb-Roasted Game Hen and, as a preview of next year, the Braised Squab is really tasty.

This rissoto was off the chart. Of course, there’s a trick or two for achieving the rich taste. I’ve been making rissoto for years and with pretty good results. But, Luke had two changes which made all the difference.

First, you must use chicken jus and not just chicken stock. The richness of the jus in the rissoto is amazing. Second, you should use really good saffron. It’s more expensive, but worth it.

Sun chokes were a new experience for me. I’ll be having more of them. A little like fingerling potato and artichoke combined, their earthy flavor and texture complemented the rissoto perfectly. We also added quickly sauteed crimini mushrooms for an extra treat.

Rissoto is a simple dish which, if made carefully and with very-high-quality ingredients, takes on a flavor and texture all its own. Get really good Arborio rice, great saffron, good olive oil and unsalted butter, parmesan-regianno cheese, and a decent, dry white wine (one you would want to drink while cooking, if you drink wine). Lastly, make your own chicken jus from our Whole Chicken Stock recipe. To make the jus, just reduce the stock by at least half and then use in this recipe.

Saffron Rissoto with Sun Chokes

Recipe type: Sides

Author: Luke

Prep time: 20 mins

Cook time: 1 hour

Total time: 1 hour 20 mins

Serves: 4

Ingredients

Sun Chokes

• 1 pound sun chokes, well washed
• 1 Tbsp grapeseed oil
• 1 Tbsp unsalted butter
• 1 tsp fresh sage, chiffonade
• ½ tsp fresh rosemary, finely chopped
• Salt and pepper to taste

Saffron Rissoto

• 1½ cups high quality Arborio rice
• 1 small onion, small dice
• 2 Tbsp olive oil
• 2 Tbsp unsalted butter
• 1 cup dry, white wine
• ¼ tsp saffron threads, rehydrated
• 4 to 5 cups chicken jus, heated
• ½ cup heavy cream
• ½ cup parmesan-reggiano cheese, grated
• Salt and pepper to taste

Instructions

Sun Chokes

1. Slice sun chokes into ¼ inch coins
2. Heat a saute pan on high and add grapeseed oil. Heat well.
3. Place sun chokes into pan, keeping as many flat as possible. They will not all fit, so you will need to flip them during cooking.
4. Add spices after the first 5 minutes.
5. Reduce heat to medium-high and cook about 7 to 10 minutes, flipping them to assure even browning.
6. When nicely browned, add butter and cook for about a minute.
7. Reduce heat to warm and hold for service.

Saffron Rissoto

1. Heat chicken jus in a pot until just before a simmer. Maintain that heat.
2. Heat large saute pan to high. Add olive oil and heat. Add onion and reduce to medium. Saute until translucent. Add butter and heat, stirring until melted.
3. Add rissoto and stir until well-mixed. Cook rissoto, stirring often, until the kernals become translucent around their edges, about 5 minutes.
4. Return heat to high. Add white wine and cook until wine is absorbed.
5. Add two ladles of jus. Continue stirring as it incorporates.
6. Continue adding jus, one ladle at a time, as the previous liquid fully absorbs. Stir quite often. DO NOT leave unattended.
7. Add saffron when about half the jus is added to the rissoto. Use a little jus to make sure you get all the threads into the pan.
8. Rissoto should start to become al dente after 4 cups or so.
9. Add cream at this point. Continue adding jus if needed.
10. Add some salt and pepper, but wait until just finishing for final seasoning.
11. Rissoto is done when it just passes the al dente phase.
12. Add cheese and mix briefly.
13. Salt and pepper to taste.
14. Serve immediately in a warm platter or directly to plates.
15. Enjoy!

3.1.08

We served up a beautiful platter, pheasant included. After serving our plates, we tasted the pheasant. Nope! Super tough. Oh, well. Then, we tasted the rissoto and sun chokes. Yum! We wasted no time in devouring them.

Thanks, Luke, for the incredible rissoto and sun chokes. We’ll try again on the pheasant.