Sunflower Seed Risotto from The Catbird Seat
5 large jerusalem artichokes (about 4 oz.)
Kosher salt, to taste
1/2 oz. dried porcini mushrooms
1 cup boiling water
4 Tbsp. unsalted butter, divided
1/2 cup finely diced onion
3 cups raw sunflower seeds
1/3 cup white wine
1/3 cup finely grated parmesan cheese
1 Tbsp. chopped fresh thyme
2 Tbsp. chopped fresh parsley
Extra virgin olive oil, for drizzling
1. Place jerusalem artichokes in a pressure cooker and cover with 5 cups water. Cook until very tender, about 20 minutes. (Alternatively, bring them to a boil with 5 cups water in a large pot, reduce to a simmer, and cook until tender, about 1 hour.) Strain and reserve the liquid. In a blender, purée jerusalem artichokes until smooth, and season with salt.
2. Place the dried mushrooms in a bowl and cover with the boiling water. Let sit until moist and tender, at least 20 minutes.
3. Warm the jerusalem artichoke cooking liquid in a medium saucepan. Melt 2 Tbsp. butter in another medium saucepan. Add the onion to the butter, and cook until translucent, about 3 minutes. Add the sunflower seeds and cook until toasted, about 5 minutes. Stir in the wine and cook until evaporated, about 2 minutes.
4. Add the jerusalem artichoke liquid, 1/2 cup at a time, stirring continuously until fully absorbed. Continue until the seeds are tender but still have a little crunch, about 30 minutes. You may not need all the liquid. Stir in the remaining butter, the cheese, and herbs. Stir in 1/4 cup of the purée (reserving remainder for another use), and season with salt.
5. Drain and coarsely chop the porcini, reserving soaking liquid for stock. Divide the risotto among 6 bowls, garnish with porcini, and drizzle with oil.