Risotto with Perch Fillets
Most ingredients are available in the market!
6 cups Chicken Stock
5 tbsp Butter
2 tbsp Extra Virgin Olive Oil
1 ea Onion, Finely Chopped
2 cups Carnaroli Rice
3 tbsp Parmesan Cheese, Grated
24 ea Small Perch Fillets, Without skin, Each weighing about 1/2oz
1/2 ea Lemon
1/2 cup Dry White Wine
Salt and Freshly Ground Black Pepper to Taste
A few Sage Leaves
Method of Preparation
1. Bring the stock to a boil in a medium saucepan, then reduce the heat and keep at a bare simmer.
2. Warm the olive oil in a large, heavy saucepan over medium heat.
3. Add the onion and cook, stirring constantly, for 3 minutes.
4. Add the rice and cook, stirring constantly, for 3 minutes.
5. Make sure every grain is coated oil.
6. Add the wine and stir until absorbed.
7. Add 1 cup of the stock and stir until the liquid is absorbed.
8. Continue adding stock, about 1/2 cup at a time, stirring frequently and making sure all the liquid is absorbed before adding more stock.
9. Cook until the rice is just tender and creamy, about 15 to 20 minutes.
10. You may have some leftover stock.
11. While the risotto is cooking, warm 2 tbsp of the butter in a large skillet over medium-high heat.
12. Season the perch with salt and pepper.
13. Add the perch to the skillet in batches, and cook until opaque, about 5 minutes.
14. Turn the fish and cook for another minute, adding a few sage leaves and sprinkle of lemon juice to the pan.
15. Remove the pan from the heat and stir in the remaining 3 tbsp butter, the Parmesan cheese, and salt and pepper to taste.
16. Let the risotto rest for a minute or two before serving.
17. Serve the risotto topped with the perch fillets.
Tales of Risotto, Culinary Adventures from Villa d’Este by Jean Govoni Salvadore and Luciano Parolari