Serves 2

This is a really good way to use Jerusalem artichokes without all the fuss of having to peel them first. Many restaurants peel them and then put them into acidulated water to stop them going brown, but this just results in lemon-flavoured artichokes and a horrible, sour purée when they’re cooked. It’s no good having a beautiful white colour to the purée but no taste. With this recipe, the purée will be slightly off-white but it will have a lovely, intense flavour. When you stir it into the risotto, it adds a real earthiness. I offset the richness of the risotto and scallops with a drizzle of sweet sherry caramel.

Olive oil
200g risotto rice
500ml hot chicken stock
200g Jerusalem artichokes, washed and sliced
100g butter
100ml cream
25g parmesan cheese, grated
Sea salt and freshly ground black pepper
8 large scallops, sliced
50g sugar
50ml sherry vinegar

1 Heat a few tablespoons of olive oil in a pan, add the rice, and stir for 2-3 minutes so the rice absorbs the oil. Add the stock a little at a time, stirring constantly, until it has all been absorbed and the rice is cooked - around 25-30 minutes.

2 Meanwhile, cook the artichokes in 50g of the butter until soft. Add the cream. Reduce down until the cream has almost evaporated and the artichokes are velvety in texture, stirring every now and then to make sure it’s not catching on the bottom of the pan. Purée in a food processor. Mix the artichoke purée into the rice and add the remaining 50g of butter and the parmesan. Check for seasoning.

3 Slice each scallop into three pieces and sauté in hot oil for 1 minute on each side until they’re medium-rare. Place on top of the risotto. In a heavy-based pan, heat the sugar until it’s a dark golden colour. Carefully add the sherry vinegar and reduce until you have a thick syrup. Drizzle this over the risotto, and serve.

Extracted from Kitchen Heaven by Gordon Ramsay, published by Michael Joseph on May 6 at £20, © Optomen Television and Gordon Ramsay, 2004. Available at the Books First price of £16 plus £1.95 p&p on 0870 160 8080

Times Recommends

• Top Ten most searched for recipes
• Chalet Chef 2010: the winning menus
• Gin and pomegranate jellies