Umami Risotto

1: Peel, chop, and roast Jerusalem artichokes with olive oil, salt, and pepper at 190°C for 25-30 minutes.

2: Fry the lardons until crisp, remove and set aside.

3: Dice the onion, grate the garlic, and sauté in the same lardon pan with olive oil until soft.

4: Add a ladle of stock, stirring the rice until absorbed.

5: Repeat this process until the rice is plump and almost fully cooked.

6: Blend the roasted artichokes with cream, a little stock, and lemon juice.

7: Add this mixture to the risotto.

8: Mix through the lardons, add more lemon if desired and serve with parmesan!