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.
Directions:
Pressure Cooker Method: (1 hour total time)
Stovetop method: (2 hours total time)
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