Macaroni risotto with Jerusalem artichokes, bacon and Parmersan

Ingredients

Preparation tips

Peel the Jerusalem artichokes, wash them and slice them into thin slices. Heat a drizzle of olive oil in a frying pan and cook for 15 minutes. over low heat, stirring often.
Peel and roughly chop the onion.
Prepare 1 liter of broth (based on 5 people) with the chicken stock cube and the Max Daumin bouquet garni mixture. Keep it warm.
Heat a drizzle of olive oil in a casserole dish then add the bacon and onion. Brown them gently for 3 minutes, then add salt, pepper and add the macaroni. Mix then pour 3 ladles of hot broth. Let the pasta cook over low heat for 6 minutes. wetting them gradually with the broth. Add the cooked Jerusalem artichokes and continue cooking for 3 minutes. always pouring in chicken stock.
When the pasta is tender, stop cooking, drizzle with olive oil and serve with the parmesan.