Venetian lemon risotto with zander slices

Ingredients for 4 servings:

• 200 g risotto rice (Arborio risotto rice)
• 1 shallot(s)
• 1 garlic clove(s)
• ½ lemon(s), zest and juice
• 1 tbsp extra virgin olive oil
• 100 ml white wine (Pinot Grigio)
• 750 ml vegetable broth, hot
• 50 g Parmesan, freshly grated
• 20 g butter
• e.g. salt and pepper
• 500 g pike-perch fillet(s)
• 2 tbsp flour
• 2 tbsp clarified butter
• e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Italian recipe

For the risotto, rinse the lemon under hot water, halve it, and zest one half with a zester. Squeeze half the lemon. Peel and finely dice the shallot and garlic clove, then fry briefly in hot olive oil. Add the rice and stir until translucent. Set aside the hot vegetable stock. Deglaze the fried rice with wine and add the lemon zest and juice. Reduce the liquid. Now add enough hot vegetable stock to cover the rice. Reduce the stock, stirring constantly, and repeat this process until the rice is cooked. It should be mushy on the outside and still firm to the bite on the inside. Finally, stir in the butter and Parmesan cheese and season with salt and pepper. Cut the fish into four pieces, dry, season with salt and pepper, and dust with flour. Heat the clarified butter in a pan and fry the fillets, skin-side down, for about 1-2 minutes. Then turn over, turn off the heat, and let the fish fry for about 3-4 minutes. Serve the risotto and fish on warmed plates and garnish with greens, if desired.