Heat the olive oil in a large deep skillet (I use a non-stick wok pan) over medium heat, and add the leek. Cook for a few minutes, stirring frequently, until soft.

Add the garlic and cook for another couple of minutes. Then add the rice and cook for 1-2 minutes, stirring.

Add the wine and stir until it is absorbed. Then add the fresh thyme and gradually add the broth, a ladle at a time, stirring frequently, until it has mostly been absorbed. Continue cooking the risotto, adding a ladle full of broth at a time and stirring between additions, until the broth is absorbed. The risotto is done when the rice is just tender (al dente), about 20 minutes or so. Note: if needed adjust heat to medium high, to keep at a light simmer.

While the risotto is cooking, finely slice the Jerusalem artichokes. Melt the butter in a large skillet. Add the sliced Jerusalem artichokes and fry for 8-10 minutes, turning halfway through until they are cooked through and crisped at the edges. Transfer to a clean plate.

Once risotto is al dente, stir in the cream cheese and parmesan. Season with salt and pepper, to taste.

Top with the fried jerusalem artichokes. Garnish with parsley and more parmesan, if desired.