Heat 2 tablespoons of olive oil in a saute pan over low heat.

Add chopped onions and garlic and cook until translucent.

Peel and chop the Jerusalem artichokes.

Add the artichokes to the pan.

Pour in chicken stock, increase the heat, and cook for about 15 minutes until the vegetables are tender.

Transfer the mixture to a blender and blend until smooth.

Heat 2 tablespoons of olive oil in the same saute pan over medium heat.

Add the risotto rice and stir to coat until translucent.

Pour in the dry white wine and stir until completely evaporated.

Begin adding ladles of the Jerusalem artichoke mixture, stirring until fully absorbed before adding the next ladle.

Repeat this process until the rice is cooked al dente, about 20 minutes.

Remove from heat.

Add the grated Parmesan cheese and butter, stir until melted and combined.

To serve, arrange risotto on each plate.

Drizzle with olive oil and sprinkle with fennel seeds.

Garnish with a slice of fried bacon on each plate.