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Risotto with Perch
Food Risotto with Perch

Risotto with Perch

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About

A prestigious risotto prepared with fresh perch caught from the lakes of Varese.

Flavors, dishes and restaurants

Cuisine

Freshwater perch (Persico) sourced from Lake Varese and surrounding inland waters is the star of this dish. Frequently found in the restaurants of Varese, this risotto is served with fish fillets pan-fried in butter and sage, perfectly representing the lake cuisine of northern Italia.

Ingredients

  • 320g Carnaroli rice
  • 300g perch fillets
  • 1 liter vegetable broth
  • 100g butter
  • 1 cup white wine
  • Fresh sage leaves
  • Flour (for coating the fish)

Preparation

  1. Toast the rice in a little butter, pour in the white wine and let it evaporate, then cook the risotto by adding hot vegetable broth ladle by ladle.
  2. Lightly coat the perch fillets in flour.
  3. Melt a generous amount of butter with sage leaves in a pan and fry the fish until golden brown.
  4. Plate the creamy risotto and top it with the crispy sage-flavored fish fillets before serving.

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