Tamaki Gold Risotto Recipe

Prepare and fry sunchokes

Scrub the sunchokes well to remove dirt; do not peel unless skin is very knobbly. Thinly slice the sunchokes on a mandoline or very sharp knife to 1.5–2 mm thickness. Pat the slices thoroughly dry on paper towels to remove moisture.

Heat vegetable oil in a medium skillet over medium-high heat until shimmering (about 325–350°F / 160–175°C if you have a thermometer). Add a single layer of sunchoke slices without crowding. Fry, turning occasionally, until golden brown and crisp, about 2–4 minutes per side depending on thickness. Use a slotted spoon or tongs to transfer to a paper-towel-lined tray.

While still warm, toss the fried sunchoke slices with sea salt and a teaspoon of lemon juice to brighten flavor. Set aside on paper towels to stay crisp. Keep warm in a low oven (about 200°F / 95°C) if desired.

Warm the stock in a saucepan and keep it at a gentle simmer throughout cooking.

In a heavy-bottomed sauté pan or wide saucepan over medium heat, melt 1 tbs butter with 1 tbs olive oil. Add the finely diced onion and a pinch of salt and sweat until translucent and soft but not browned, about 5–7 minutes.

Add the minced garlic and cook for 30–45 seconds until fragrant. Add the arborio rice and stir to coat the grains with the fat; toast the rice for 1–2 minutes until edges look slightly translucent.

Pour in the white wine and stir constantly until it is almost completely absorbed by the rice.

Begin adding the hot stock one ladle (about 1/2 cup) at a time, stirring frequently. Allow each addition to be mostly absorbed before adding the next. Continue this process for 18–20 minutes total, tasting for al dente — tender but with a slight bite in the center.

When the rice reaches desired texture and most liquid is absorbed, reduce heat to low. Whisk the red miso paste with a small amount (1–2 tbs) of hot stock to dissolve it, then stir the dissolved miso into the risotto evenly.

Remove pan from heat and vigorously stir in the remaining 1 tbs butter, grated Parmigiano-Reggiano, and heavy cream (if using) until the risotto becomes glossy and creamy. Adjust seasoning with salt and freshly ground black pepper, tasting carefully because miso and cheese add saltiness.

Spoon the risotto into warm shallow bowls. Nestle several crispy sunchoke chips on top of each portion.

Finish with shaved Parmigiano-Reggiano, a scatter of microgreens or sliced chives, and a light drizzle of extra virgin olive oil. Serve immediately.