– 240 g organic sorghum
– 1 shallot
– 4 artichokes and outer leaves
– 2 organic Jerusalem artichokes
– Vegetable broth to taste
– EVOO to taste
– Pepper to taste
– 2 teaspoons lemon juice
– Grana Padano to taste [optional]
Sorghum contains tannins that inhibit the absorption of starch. To eliminate them just soak the sorghum at least a couple of hours and then use it in your favorite recipe.
After soaking then rinse the sorghum and set it aside. Peel and cut the Jerusalem artichokes into small pieces. Peel and cut the stalks of artichokes into rounds. Using a digger, remove all the flesh inside the leathery leaves of the artichokes that otherwise you would have thrown away.Chop the shallot and put it to wither with a drizzle of extra virgin olive oil in a risotto pot. Add Jerusalem artichoke and artichoke and let it flavour. Add the sorghum, let it toast for a few minutes and then add the vegetable broth in a skimmer as you would do for a risotto.
Add broth when the previous one is absorbed, the sorghum will cook in about fifteen/twenty minutes.
Adjust the flavour, turn off, add the lemon juice, stirring for a moment and serve hot with a sprinkling of baking powder or peeled hemp. Not satisfied yet? Sprinkle some Grana Padano just before serving. You won’t regret it!