Ingredients

• 1 kg mussels
• 500 g Jerusalem artichoke
• 480 g Carnaroli rice
• vegetable broth
• grated Parmesan
• dry white wine
• marjoram
• laurel
• garlic
• extra virgin olive oil
• salt
• pepper in grains

For the recipe for Jerusalem artichoke risotto and peppered with mussels, clean the Jerusalem artichokes and bake them whole on a baking sheet lined with parchment clove of garlic, a drizzle of oil and a sprig of marjoram for 30 '. Remove the Jerusalem artichokes, chop them coarsely and salt them.

Clean the mussels carefully: brush them and remove the fine linen (the filaments that allow the shell to attach to the rocks or other supports) and rinse them well under running water. Collect the mussels in a saucepan with a bay leaf, a clove of garlic, a handful of peppercorns, a glass of wine, cover and bring to the fire.

Cook them until they open: it will take 3-5 minutes at most. Drain the mussels, strain the cooking liquid through a fine mesh strainer, lined with gauze or cotton wool, and keep it warm. Shell all the mussels. Quickly toast the rice in a fat-free saucepan for less than 1 ', then add the Jerusalem artichokes, sprinkle with a ladle of boiling broth and continue to wet with the boiling mussel cooking liquid.