Risotto with Sausage, Sunchokes and Cheese

Method

1. Prepare a vegetable broth: chop carrot, celery, and onion. Sauté in a little olive oil until softened. Add cold water and a sprig of rosemary. Simmer for at least 30 minutes.
2. Meanwhile, peel the topinambur using a spoon (like ginger) to minimize waste. Slice thinly.
3. In a large pan, melt a knob of butter. Add the sliced topinambur and a ladle of broth. Cook gently until tender, seasoning with salt and pepper.
4. In a separate non-stick pan, crumble sausage meat (removed from casing). Cook over medium heat until crispy and the fat renders. Set aside.
5. In another pan (or the same one after cleaning), melt another knob of butter. Add the Carnaroli rice and toast for 2 minutes, stirring constantly.
6. Deglaze the rice with a Weiss beer (e.g., Margherita by Birra Flea). Stir until the alcohol evaporates.
7. Begin adding hot broth one ladle at a time, stirring frequently. Continue until the rice is almost al dente (about 15–17 minutes).
8. Add the cooked topinambur to the rice and stir in. Add finely chopped fresh rosemary.
9. When the rice is cooked, remove from heat. Stir in the cheeses: robiola, caprino, brunet, and grated Parmigiano. Add a knob of butter and mix vigorously to create a creamy texture.
10. Serve immediately, topping with the crispy sausage crumbles and an extra drizzle of olive oil if desired.