Risotto al Pesce Persico del Lago Maggiore
Risotto al Pesce Persico tells the story of Lago Maggiore: creamy carnaroli rice blended with fresh perch fillets, butter, and sage. A delicate and refined dish that reflects the elegance of the Verbano's shores.
The Isole Borromee provide a breathtaking backdrop to this lacustrine masterpiece.
Preparation
- 1
Toast the rice with butter and finely chopped onion for 2 minutes.
- 2
Deglaze with white wine.
- 3
Add hot fish broth one ladle at a time, stirring for 16-18 minutes.
- 4
In a separate pan, sear the fillets in butter and sage for 2 minutes per side.
- 5
Finish the risotto by blending in cold butter and Parmigiano Reggiano.
- 6
Serve with the perch fillets on top and a sage leaf as garnish.
Chef's Tips
Perch should be cooked very briefly: just 2 minutes per side. The risotto should have a flowing, creamy consistency.