Gordon Ramsay'S Jerusalem Artichoke Risotto With Scallops

• 2 tablespoons olive oil
• 1 cup risotto rice
• 2 cups hot chicken stock
• 1 cup jerusalem artichoke, washed and sliced
• 7 tablespoons butter
• 1/3 cup cream
• 1/4 cup parmesan cheese, grated
• sea salt
• fresh ground black pepper
• 8 large scallops, sliced
• 1/4 cup sugar
• 1/4 cup sherry wine 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 3 1/2 tablespoons 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. Puree in a food processor. Mix the artichoke puree into the rice and add the remaining 3 1/2 tablespoons of butter and the parmesan. Check for seasoning.
3. Slice each scallop into three pieces and saute 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.

olive oil, risotto rice, chicken, jerusalem artichoke, butter, cream, parmesan cheese, salt, fresh ground black pepper, sugar, sherry wine vinegar

Taken from www.food.com/recipe/gordon-ramsays-jerusalem-artichoke-risotto-with-scallops-354420 (may not work)