Risotto con pesce persico
Risotto con pesce persico is an emblematic dish of Lombard lake cuisine, where freshwater fish meets the risotto-making tradition of the Po Valley. The delicate fillets of perch, caught in Lombard lakes, pair perfectly with risotto mantecato with butter and flavored with sage, creating an elegant balance of local flavors.
Preparation
- 1
Heat the broth in a small pot and keep it at a gentle simmer throughout the risotto cooking time.
- 2
Clean the perch fillets, pat them dry with paper towels, and cut them into regular pieces. Season with salt, pepper, and a sage leaf. Let them rest.
- 3
In a large pan, lightly brown the finely chopped onion with a drizzle of extra virgin olive oil, then add the rice and toast it for 2-3 minutes, stirring constantly.
- 4
Deglaze the rice with white wine and let it evaporate completely.
- 5
Begin adding the hot broth one ladle at a time, stirring frequently and waiting for the rice to absorb the liquid before continuing.
- 6
After about 15 minutes of cooking, when the rice begins to become creamy, add the perch in small portions along with a sage leaf, continuing to cook.
- 7
Complete the risotto cooking (approximately 18 minutes total) until the rice is al dente and the dish has a creamy consistency.
- 8
Remove from heat, mantecare with the remaining butter and Parmigiano Reggiano. Check for salt and pepper.
- 9
Distribute the risotto into plates, garnish with a fresh sage leaf and a drizzle of extra virgin olive oil.
Chef's Tips
Always use fresh perch from local, controlled lake sources. The secret to creaminess is adding broth gradually and never stopping stirring. Sage should not cook too long: add it near the end of cooking to preserve its aroma.