Artichoke risotto

Ingredients:

• 1kg Jerusalem artichokes
• 6 artichokes hearts cooked and quartered
• Fresh garlic, finely chopped
• Fresh parsley, finely chopped
• Olive oil 
• 120g Parmeggiano Reggiano, shredded 
• 1 litre vegetable stock 
• 1 full glass of white wine
• 500g arborio rice
• 1 large onion, finely chopped

Method

1. Peel and chop the Jerusalem artichokes and place in a pot half filled with water and with a dash of white wine, 3 tbps olive oil, a dash of vinegar, salt and pepper, together with some chopped parsley and garlic (reserve some of the parsley and garlic for later). 
2. When cooked drain and keep the liquid to use with your risotto.
3. When the Jerusalem artichokes are cooked, start the risotto.   
4. In a pan pour some olive oil, add the onions and fry lightly.
5. Add the artichoke hearts and continue to fry.
6. Add the rice.
7. Pour the glass of white wine and let the rice absorb all the liquid.    
8. Now alternate the vegetable stock and the liquid you have reserved from the Jerusalem artichokes, every now and again adding some of the Jerusalem artichokes until they are used up and the rice is cooked through. 
9. Add the Parmiggiano Reggiano and stir in.
10. Garnish with parsley and garlic, coarse black pepper and drizzle some olive oil.

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