Risotto with perch fillet is a traditional dish of the lake area, namely Lombardy’s prealpine area. In fact, perch can be found in lake Como, Pusiano and in all the small lakes of Brianza. Its tender and delicate meat make it one of our fishermen’s most coveted preys.
Risotto with perch fillet
Ingredients – serves 4
- 350g Carnaroli rice
- 100g butter
- 1,5lt vegetable broth
- 1 glass of white wine
- 1 onion
- 16 perch fillets
- 15 sage leaves
This dish is best paired with a glass of dry white wine with a slightly sour note, like
How to cook risotto with perch fillet – traditional recipe
- Bring a pot of vegetable broth to a boil, then reduce the heat and put the lid on.
- Cover the perch fillets in flour. Melt butter in a pan and add sage leaves. Once the butter has melted, reduce the heat.
- Mince the onion and brown in a pan with a bit of olive oil. Then add Carnaroli rice and toast for 1 minute, stirring once in a while. Pour in a glass of white wine and stir until the liquid has evaporated completely.
- Start adding the broth and add more as the liquid evaporates. Cook the rice for about 20 mins, then add some butter, a sprinkle of grated Grana Padano cheese and stir well.
- Meanwhile, 10 minutes before the rice is ready, fry the perch fillets in sage butter.
- Serve hot, putting risotto in a bowl with a fried perch fillet and a sage leaf on top.