Jerusalem Artichoke Sorghum Risotto With Chili Oil

Risotto is typically a labor of love requiring your full attention, standing at the stove, constantly stirring the pot, making sure to not overcook the precious grains of rice. By swapping the rice with sorghum, a delicious ancient grain from West Africa, not only have we made the dish way more healthy, we've made it incredibly easy and nearly impossible to mess up.  Sorghum retains its pleasant toothy texture even after boiling it for over an hour. You can make this in the pressure cooker and end up with a satisfying al dente texture. Try that with rice and you'll end up with a gooey ball of mush. It can be made ahead and re-heated. It can even be frozen!  Truthfully this can't be called "risotto" because it doesn't have rice, so don't call it risotto around your Italian grandmother unless you wish to be disowned. Perhaps we should call it faux-sotto, but this creamy delicious dish will quickly become a staple of your weekday meals and entertaining.

Jerusalem artichokes, also known as sunchokes, are available in the spring at the Farmer's Market. They impart an earthy flavor to this dish that takes it over the top. Don't worry if you can't find them though, you can omit them or substitute some mushrooms for the same effect. If adding mushrooms or other vegetables though I suggest you add them at the end of the cooking process so they do not become overcooked.

Ingredients:

• 2 cups sorghum
• 2-3 large shallots or 1 medium onion finely diced
• 4 cloves of garlic minced
• 4-6 Jerusalem artichokes peeled and thinly sliced (optional)
• 6 cups of stock (veggie or chicken)
• 1/4 cup white wine
• 1 tablespoon fresh rosemary finely chopped (divided)
• 1 tablespoons butter
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• Fresno Chili Olive Oil (optional)
• Parmesan Cheese

Directions:

Pressure Cooker Method: (1 hour total time)

1. Put butter and olive oil in the bottom of the pressure cooker and sauté onions and garlic till translucent.
2. Add sun chokes and sauté for 5 minutes.
3. Add white wine and cook on high for 10 minutes until wine has reduced and onions and sun chokes are starting to soften.
4. Add sorghum, stock, salt, pepper and half of the rosemary.
5. Close the pressure cooker and set to pressure cook for 45 minutes on high. Allow to naturally loose pressure (about 10 minutes). Plate and drizzle around the edge with a small amount of chili oil (a little goes a long way), sprinkle with parmesan cheese and reserved rosemary.

Stovetop method: (2 hours total time)

1. Soak the sorghum over night in water.
2. Put butter and olive oil in the bottom of a heavy bottom pan and sauté onions and garlic till translucent.
3. Add sun chokes and sauté for 5 minutes.
4. Add white wine and cook on high for 10 minutes until wine has reduced and onions and sun chokes are starting to soften.
5. Add sorghum, stock, salt, pepper and half of the rosemary.
6. Simmer with lid on for 1-2 hours until it reaches your desired texture, adding water if needed. 
7. Plate and drizzle around the edge with a small amount of chili oil (a little goes a long way), sprinkle with parmesan cheese and reserved rosemary.