Risotto with perch fillets

from ‘Il Cucchiao d’argento‘

 

Risotto with perch is a delicious and refined first course, perfect to amaze your diners. This recipe is typical of the gastronomy of Lake Como (northern Italy)

Photo: risotto with perch fillets. Credit: Lombardiafood.it

 

Ingredients for 4 people:

Rice:

– 280 gr Carnaroli rice

– 1.2 liters vegetable broth

– 50 gr grated parmigiano

– ½ glass of white wine

– 1 shallot

– 40 gr butter

– salt

– black pepper

 

Ingredients for the preparation of perch fillets:

– 8 fillets of perch (300 g in total)

– 5/6 sage leaves

– 30 gr butter

– salt

– flour

 

Risotto preparation: Peel the shallot and chop finely. Let it simmer gently in a saucepan with 20 grams of butter and a ladle of broth, until it is soft and transparent, then add the rice. Toast the rice in the sauce for 3-4 minutes, until shiny, stirring constantly. Pour in the white wine and let it evaporate. Cook the risotto over high heat, adding the boiling broth (from a separate pot) a little at a time and stirring often. When the rice is almost ready, but still al dente (approx. 20 minutes), turn off the heat, add salt, pepper, add the remaining butter and Parmesan. Stir for a minute, until the cheese and butter have melted and the risotto takes on a soft and creamy consistency. At that point, cover and let it rest for a minute before serving.

Preparation of perch fillets: While the risotto is cooking, flour the perch fillets and cook them in a pan with the butter melted into bubbles and the sage leaves for 1-2 minutes on each side. Season with salt and keep warm. Divide the risotto into plates, arrange the fish fillets on top and serve.

 

Wine tip from Marc (AQUAEXCEL3.0 coordinator):

With this delicate fish a light, fresh white wine is deserved. It could be a local Franciacorta, the classiest effervescent wine from Northern Italy, with white fruits, citrus, breadcrumb aromas and a minty-vegetal note, which should be a perfect match. Alternatively, a crispy sauvignon blanc from Rueda in Spain, Pouilly-Fumé in France or New Zealand could also do quite well.