Finely cut the shallots and lightly cook them in a pan with a tbsp of olive oil. Peel the jerusalem artichokes and cut them finely. When the shallots are soft add the artichokes. Sprinkle the Bouillon powder, cook for a few more minutes and then add the rice. Keep cooking to "toast" the rice a little bit and then add the boiling water. Cook for about 45 minutes. If necessary add some more boiling water. Risotto should be creamy, but the grains should maintain a good texture. Serve hot and sprinkle with chopped parsley.