Perch Risotto

Perch risotto is a refined and tasty dish, typical of Lake Como. Here’s how to prepare it:

Ingredients

• 320 g of Carnaroli or Vialone Nano rice
• 400 g of perch fillets
• 1 small onion
• As needed fish stock
• 1/2 glass of dry white wine
• Butter as needed
• Grated Parmesan cheese as needed
• Extra virgin olive oil
• Salt and pepper as needed
• Chives for garnishing (optional)

Preparation

1. Start with the preparation of the fish stock, which will be used to cook the rice. You can use ready-made stock or prepare it fresh with fish heads and vegetables.
2. Clean the perch fillets by removing any bones and cut them into small pieces.
3. Finely chop the onion and sauté it in a saucepan with a drizzle of extra virgin olive oil and a piece of butter until translucent.
4. Add the pieces of perch and brown them for a couple of minutes.
5. Remove the fish from the saucepan and set aside.
6. In the same saucepan, pour in the rice and let it toast for a minute, stirring continuously.
7. Deglaze with the white wine and let it evaporate.
8. Add the hot broth, one ladle at a time, continuing to stir and letting the liquid absorb before adding more.
9. Halfway through cooking, add the pieces of perch back in.
10. When the rice is cooked al dente, remove from heat and cream with a knob of butter and grated Parmesan cheese to taste. Adjust seasoning with salt and pepper.
11. Let the risotto rest for a couple of minutes before serving.
12. Plate and garnish with some chopped chives if desired.

Perch risotto should have a creamy consistency and each grain of rice should be well defined. Remember to serve it al dente and well creamed, for a truly professional result!