Jerusalem artichoke risotto

I peel and trim the Jerusalem artichokes with a small knife.I wash and finely dice them.I chop a shallot and sauté in a little oil in a frying pan, adding a couple of tablespoons of vegetable stock. I add the Jerusalem artichokes and cook for about ten minutes, adding stock.I toast the rice with half the butter in a saucepan.When hot and glossy, I add white wine and let it evaporate.I add the Jerusalem artichokes and stir. I gradually add boiling stock and cook for about 15/20 minutes, following the rice packet and keeping it firm.Meanwhile, I cut speck into strips and separate the second shallot into small wedges for the garnish.I fry them in a little oil until crisp.I mix the cooked rice with the remaining butter, 3/4 tablespoons grated Grana and ground pepper. I move the pan back and forth while stirring so the starch makes it creamy.I add thyme leaves.I plate and garnish with speck, shallot and a thyme sprig.

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