How to make it
Heat the kamado to 180°C in indirect setup.
Add a small handful of the wood chips to the charcoal to create a subtle smoky flavour. (Before you place the risotto or fish on the BBQ)
Rub the whole Jerusalem artichokes with olive oil and sprinkle with sea salt and a little thyme.
Place the Jerusalem artichokes directly on the grate of the kamado in indirect heat and close the lid. Cook for 30-40 minutes until soft (check with a knife or skewer).
Remove the Jerusalem artichokes from the grill and let them cool briefly. Then cut them into thin slices before serving.
Place a small cast iron pan or skillet on the grate of the kamado. Heat a splash of olive oil and sauté the shallot and garlic until translucent.
Add the risotto rice and fry briefly until the grains are lightly translucent.
Deglaze with the white wine and let it reduce.
Add a ladle of stock at a time and stir regularly, so the rice absorbs the liquid. Repeat until the rice is al dente (about 18-20 minutes).
Stir the butter and Parmesan cheese into the risotto. Let it rest while the fish continues to cook.
Pat the fish fillets dry and brush lightly with olive oil. Season with salt and pepper.
Place the fish in a grate basket or on aluminium foil and place it on the kamado. Let the fish cook for about 10 minutes, until it flakes easily and has a light smoky flavour.
Spoon the risotto onto a plate.
Remove any bones from the fish and carefully place the fillets and small slices on top of the risotto.
Arrange the sliced roasted Jerusalem artichoke around it and garnish with freshly grated Parmesan cheese.
Add a lemon wedge for a fresh touch.
