Serves 4:
300g of Topinambour
400g risotto rice
Some clove of garlic
50g of butter
two tablespoons of cream
broth for cooking rice
a sprig of parsley
salt
pepper
Clean the Topinambour as potatoes, cut them into small pieces. Mince the garlic and fry in a little oil in a pan, add the Topinambour and brown 5 minutes. Add a bit of broth, salt and pepper. Let soften for 10 minutes. Mash up large pieces with a fork and add the rice to cooking, toast for a few minutes then pour the broth gradually dries. Season with salt and almost at the end of cooking, add the minced parsley. Serve hot.
