Risotto with the Perch Fish

Risotto with the Perch Fish

A thank you to Franca di Como for this recipe

The perch fish

Perch fish is a freshwater fish that is native to northern Italy although it is now spread in many freshwater basins.


-400 g of rice, the more likely it would be the carnage

-80 g of butter

-2 onions

-bread crumbs

-1 l of preferably broth stock


-40 g fresh parsley

-2 eggs


-1 glass of dry white wine

-1 garlic clove


-salt and pepper


Put the rice in the broth and let it cook for 15 minutes. Meanwhile, rice cooks floury pepper fillets and fry them in 30 g of melted butter when they are fried to take them off and place them in a plate of straw or kitchen paper and keep them warm.

Meanwhile, finely chop the other onion and sprinkle with 30 grams of butter. Add the boiled rice you have dripped to the tooth. Let it skip for a few minutes, then join the white wine and let it evaporate almost completely, continuing to mix. Finish the cooking gently with the padano grain. Serve the risotto risotto dishes by placing the fillets over the rice and 2 leaves of sage fried. It is preferable not to put grated cheese on the plate Enjoy your meal.


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