Market Report

David Karp loves Kishu mandarins. These are seedless, small and kind of flat. They are sweet and sour providing a delicious and more complex flavor than Clementine or Satsuma mandarins. Easy to peel, kids love them too. Find them at Garcia Farms on Wednesday and Saturday in Santa Monica.

Chris Tominaga is the Chef de Cuisine at J

oe's Restaurant on Abbot Kinney in Venice. He loves sunchokes, also known as Jerusalem artichokes. They taste nothing like artichokes but instead have a bright root or tuber flavor. Chris makes a sunchoke risotto at home.

Sunchoke Risotto

from Kris Tominaga, Chef de Cuisine, Joe's Restaurant, Venice CA

1/2 cup arborio or carnaroli rice

1/4 cup white wine

1/2 onion diced small

3 1/2 - 4 cup chicken stock or vegetable stock

1 Tablespoon salt

1/2 tsp ground white pepper

4 1/2 oz butter

3 oz parmesan

1/4 lb sunchokes

1 cup milk

For the sunchoke puree:

Peel the sunchokes and bring to a simmer in the salted milk. Once fork tender, add the sunchokes to a blender and puree adding the cooking milk until smooth

For the risotto:

Bring the stock to a simmer in a pot. Sweat the onions in a separate sauce pan with 1/2 oz butter until translucent, add the rice, season with salt and pepper, and saute until the rice becomes translucent. Add the white wine and allow to reduce to 1/4. Begin to add the stock a little bit at a time while stirring every few minutes. Continue adding the stock over the course of 15-10 minutes until the rice becomes tender but with resistance in the center. Stir in the puree, butter, and parmesan. Season with fresh cracked black pepper to taste.