1kg/2lb 4oz Jerusalem artichokes, peeled and chopped into 1in/2cm pieces
4 Jerusalem artichokes, peeled and thinly sliced
200ml/7fl oz artichoke purée, from recipe above
1 garlic bulb
1 lemon, juice only
2 onions, cut into wedges
2 baby red radicchio, halved
2 baby yellow radicchio, halved
1 black truffle
250g/9oz arborio rice
500ml/18fl oz chicken stock
salt and freshly ground black pepper
50g/2oz panko breadcrumbs
2 tbsp olive oil
salt
vegetable oil, for deep-frying
50²µ/1¾´Ç³ú walnut halves, toasted
3 tbsp walnut oil
25g/1oz butter
20g/¾oz unsalted butter
150²µ/5½´Ç³ú Parmesan (or alternative vegetarian hard cheese), finely grated
60ml/2fl oz dry white wine