📝 About This Recipe
A refined masterpiece from the shores of Northern Italy, this Risotto di Pesce Persico celebrates the delicate, sweet flesh of freshwater perch. The dish marries the creamy, velvet texture of perfectly mantecato Carnaroli rice with golden, pan-fried fish fillets infused with aromatic sage and nutty brown butter. It is a sophisticated expression of Lombardy's lake-to-table tradition, offering a harmonious balance of earthy herbs and clean, aquatic flavors.
🥗 Ingredients
The Risotto Base
- 320 grams Carnaroli or Vialone Nano Rice (high-quality starch content for creaminess)
- 1 Shallot (very finely minced)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Lugana)
- 1.5 liters Vegetable or Light Fish Stock (kept at a constant simmer)
- 2 tablespoons Extra Virgin Olive Oil (cold-pressed)
- 30 grams Unsalted Butter (cold, for the final emulsion)
- 40 grams Parmigiano Reggiano (freshly grated)
The Perch (Pesce Persico)
- 400 grams Perch Fillets (skinned and cleaned)
- 1/2 cup All-purpose Flour (for dredging)
- 50 grams Unsalted Butter (for frying the fish)
- 10-12 pieces Fresh Sage Leaves (whole leaves)
- to taste Salt and White Pepper (fine grain)
- 1/2 Lemon (zest only)
👨🍳 Instructions
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1
Place your stock in a medium saucepan and bring to a gentle simmer. It must remain hot throughout the process to ensure the rice cooks evenly without dropping temperature.
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2
In a wide, heavy-bottomed pan or 'risottiera', heat the olive oil over medium-low heat. Add the minced shallot and sauté gently for 3-4 minutes until translucent and soft, ensuring they do not brown.
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3
Increase the heat to medium and add the rice. 'Tostatura' is key: toast the grains for 2-3 minutes, stirring constantly, until the edges are translucent and the rice smells slightly nutty and feels hot to the touch.
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4
Pour in the white wine. It will hiss and steam; stir until the liquid has been completely absorbed by the rice and the sharp alcohol scent has evaporated.
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5
Begin adding the hot stock one ladle at a time. Stir frequently but gently. Wait until the liquid is almost fully absorbed before adding the next ladle. This agitation releases the starch, creating the signature creaminess.
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6
Continue this process for about 16-18 minutes. Taste the rice frequently toward the end; it should be 'al dente'—firm to the bite but not crunchy.
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7
While the rice is in its final 5 minutes of cooking, prepare the fish. Pat the perch fillets dry with paper towels and season lightly with salt and white pepper.
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8
Dredge the fish fillets lightly in the flour, shaking off any excess. You want a very thin, almost invisible coating.
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9
In a separate non-stick skillet, melt the 50g of butter over medium-high heat. Once it begins to foam, add the fresh sage leaves. Let them crisp up for 30 seconds until the butter starts to turn a light golden brown.
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10
Place the perch fillets in the sage butter. Fry for 2-3 minutes per side (depending on thickness) until golden and crispy on the outside and tender within. Remove from heat but keep warm.
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11
Once the risotto is cooked, remove the pan from the heat. This is the 'Mantecatura' phase. Add the cold butter cubes and the grated Parmigiano Reggiano.
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12
Vigorously beat the butter and cheese into the rice with a wooden spoon, then cover the pan and let it rest for 2 minutes. This creates the 'all'onda' (wavy) texture.
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13
Check the consistency; if it's too thick, add one final splash of hot stock. Stir in the fresh lemon zest for a bright finish.
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14
Plate the creamy risotto on warm flat plates. Top each serving with 2-3 golden perch fillets and drizzle over the remaining browned sage butter from the fish skillet.
💡 Chef's Tips
Always use cold butter for the mantecatura; the temperature difference helps create a more stable, glossy emulsion. If you cannot find perch, walleye or high-quality tilapia fillets are suitable freshwater substitutes. Never rinse your risotto rice; the surface starch is essential for the creamy texture. Use a wide pan rather than a deep pot to ensure even heat distribution and evaporation. Ensure the stock is seasoned; if your stock is bland, your risotto will be too, regardless of how much salt you add at the end.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Lugana or Gavi di Gavi to cut through the richness of the butter. Serve with a side of steamed asparagus or a light arugula salad with a lemon vinaigrette. A glass of sparkling Franciacorta makes this a truly celebratory Northern Italian meal. Finish the plate with a tiny crack of fresh white pepper to enhance the delicate fish flavors.