Cut the Jerusalem artichokes into cubes and soak it in a solution of water and lemon juice.
Heat a saucepan, then add a little olive oil and sauté the diced Jerusalem artichokes.
Add salt and pepper to taste, then sprinkle with a little 'dry white wine, maintaining a high heat to let the alcohol evaporate. Lower the heat, cover the pot with a lid and simmer gently for 10-15 minutes, stirring often. If necessary, add a little hot vegetable stock or water when cooking.
Meanwhile, boil the vegetable stock.
When the artichokes are ready, raise the heat, add the rice and toast for a few minutes.
When toasted, add a couple of ladles of hot stock and stir. Continue in this manner, hydrating the rice but often little at a time, for 12-15 minutes or until the rice is soft and creamy.
A few minutes before the end of cooking, remove the lid, raise the heat to dry the excess liquid and flavor with grated pecorino romano. Turn off the heat and season with fresh parsley and freshly ground pepper.
Find a rice cooker with risotto setting for a faster way to make it.