INGREDIENTS
320 g rice, 300 g Jerusalem artichoke, 1 clove of garlic, a handful of parsley, 3 tablespoons extra olive oil, 3 tablespoons Parmesan cheese.
For the broth: 2 carrots, 2 celery sticks, 1 onion, whole salt.
PROCEDURE
Wash the vegetables for the broth and place them in cold water to boil with the salt. Wash the Jerusalem artichokes, remove the peel (scraping with the blade of a small knife). Put the oil, garlic and Jerusalem artichokes cut into small pieces in a pan, cook over moderate heat for 5 minutes. Add the rice and toast it for a few minutes. Pour little by little the broth that will be necessary to complete the cooking. Add the chopped parsley. Sprinkle with Parmesan cheese and serve.