Wash lemon. Peel off some lemon peel. Squeeze out the lemon and put the juice in a bowl of cold water. Peel salsify under cold water with peeler, while wearing silicone gloves. The peeled salsifycut into 3 to 4 cm long pieces. Give the pieces immediately in the bowl with the lemon water.
For the garnish: Fry the remaining salsify pieces nicely brown in olive oil, season with salt and pepper. Serve the risotto on preheated dishes with the salsify pieces, the roasted pine nuts, Parmesan chips and parsley.