Risotto al pesce persico – Risotto with perch fillets

Risotto al pesce persico – Benreis CC BY-SA 3.0

Summary:
40-60 min
Medium difficulty

Ingredients

300 g perch fillets
80 g of butter
2 tablespoons of white flour (18 g)
300 g of rice
1 small onion
1 carrot
1 celery stalk
0.5 glass of dry white wine (80 ml)
700 ml of prepared broth

Preparation

Start by washing and cleaning the carrot, celery, and onion. Chop up all three ingredients. Place them in a thick-bottomed frying pan and fry them with a couple of knobs of butter.
When the onion has browned, add the rice and toast it, stirring constantly, until the grains are shiny. At this point, add the wine: turn up the heat and pour in the white wine, then let the alcohol evaporate while continuing to stir.
Add the boiling broth (prepared with the 2 cubes of Dado Star Delicato) to cover the rice and let it cook, adding broth little by little, until the rice is cooked (this will take about 20 minutes).
In the meantime, heat the remaining butter in a frying pan and add the sage leaves. Flour the perch fillets well and cook them in the butter one at a time. As soon as they are golden brown, remove them and keep warm.
When the rice is cooked, pour it into a warm serving dish and place the perch fillets on top.
Heat the remaining butter and sage for a moment and drizzle over the rice. Serve piping hot.

for 4 people

Regional Recipe of Lombardy

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Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.