Jerusalem artichoke risotto,scallop and sweet sherry caramel

キクイモリゾット、ホタテ、甘いシェリーキャラメル
I love all root vegetables,but my no 1 is always this Jerusalem artichoke,also called sunchoke in some places,for those of you in Japan,I don't know whether you could get them there,if you could,hope you all could try.This is a recipe from Gordon Ramsay,the sherry vinegar c

caramel cuts the richness of the risotto,absolutely heavenly!

wow :D

I have never eaten a Jerusalem artichoke.😭😭😭

Then I wish you could try sometime,it's got a Japanese name,kikuimo,there must be somewhere growing this in Japan.I had a small one left ,and I made a soup with it last night,so good that I want to buy more and make again!

Wow😱💕
Maybe, I didn't say to you so till now..I'd addicted to all of your risotto!! Why can you make it so with tasty looks? Everything is perfect! Totally,yours are like the special dish which is served at a restaurant✨ In fact,i weak at make risotto,mine is terrible n holy sh×t!😱💫
You used rare in

ingredients n I find it attractive so much!
I really want to say that I'll give it try soon...But I have to more practice risotto before.....😵💦

I want you to make good risotto!If you don't mind me bragging about my skill,here are some tips.Most important for me is the 'sauce',which coats around the rice,it has to be runny,but thick and velvety,it's no good too watery or it becomes rice in soup.Two ways doing this,sauté chopped onion in butt

butter very low heat,no colour,for 20 min,and it becomes soft and sweet,blend with the stock you cook the rice.Or blend the onion with butter,and added in the rice at very end of the cooking.
Keep stirring the rice is important too.
Also I like my rice al dente,but not chalky inside,I turn off heat

when rice almost cooked,then put on the lid for few minute,then now add in butter and Parmesan,in restaurant we add a lot in to make it delicious,and thicken too,but that depends on you.This is good time to add them too,because if you add them when rice is very hot,water will come out from them and

and will make rice to "soupy".
Actually it's hard to believe you are weak in risotto,you are so talented...Let me know if you have further question,please.Btw,could u get kikuimo?

I love risotto!😍 but can not make it well.😂 Your risotto looks so nice as always!✨✨
I have heard the name of キクイモ.but haven't eaten it. I wonder how's taste is it?

To: rikk
Aww..thanx rick san! I'm grateful about your polite mention.😭🙏💕
I've some weak point about cooking,Risotto is one of them..
Anytime my risotto couldn't get ideal.Mine was too much soft and soupy..I want to make al dente tho..It's totally different from yours😢
but I noticed my mistake by yo

your mention right now!!
I feel certain of success in next✨
I've carnaroli just now,so I'll give it try shortly😊✌
I guess can't get kikuimo in my near market right away...
I'll look for it🎶cuz I wanna try to eat your fav😋🎶

It's has a earthy but delicate flavour,but it's a little hard to explain in words,so I hope you find it and try.Even in here HK it's a difficult to find,only one or two big gourmet supermarkets carry it.
About risotto making,I wrote some tips for Yukari San👆,might not be most perfect,but it's workin

working for me.Please try next time and let me know what you think!Thank you for resnap!

Thank you! I'll check them out!

👍 impressive

Thank you so much for your compliment!I am sorry for the late reply.

no worries 😊