Lemon Mackerel Risotto with Parmesan Chips

Ingredients

• 200 g grated parmesan
• 3 untreated lemons
• 1 onion
• 1 Garlic clove
• 3 tbsp olive oil
• 350 g risotto rice
• 150 ml dry white wine
• 1 l vegetable broth
• 2 stalks celery
• 2 sprigs thyme
• 125 g crème fraîche
• Salt
• black pepper (freshly ground)
• 1 small smoked mackerel
• 45 g black olives

Instructions

1. 1.

   Preheat the oven to 200°C fan for the parmesan chips. Place a round cookie cutter on parchment paper and spread a thin, even layer of parmesan in it. Remove the ring and add more cheese portions to the tray. Bake for about 5 minutes until the cheese melts, bubbles, and turns lightly golden. Remove immediately, let cool briefly, then lift from parchment and set on a cooling rack to become crisp.

2. 2.

   Wash two lemons hot, pat dry, grate the zest, and squeeze out the juice. Peel and finely dice the onion and garlic. Sauté in 2 tbsp hot oil for 1-2 minutes until translucent. Add the rice, stir briefly, then deglaze with white wine and lemon juice. Gradually add broth over 15-20 minutes, stirring occasionally, until the rice is al dente and the risotto is creamy.

3. 3.

   Wash the remaining lemon hot, slice into rounds, and grill in 1 tbsp olive oil, turning until grill marks appear. Remove and set aside.

4. 4.

   Rinse thyme, shake dry, strip leaves, and finely chop.

5. 5.

   Wash celery, remove fibers, slice thinly. Add to the risotto about 5 minutes before it finishes cooking. Then fold in thyme, lemon zest, and crème fraîche; season with salt and pepper.

6. 6.

   Remove skin from mackerel, gut it, separate flesh, and roughly flake. Spoon the risotto into bowls, top with olives and mackerel. Garnish with parmesan chips, grilled lemon slices, and optional lime zest before serving.