Risotto with perch fillet
Serves 4 people: Perch fillet 250g Rice “Carnaroli” 320g Carrot 30g Celery 30g Red onion 30g Fish stock 1l White wine 60g Sage to taste Rosemary to taste Thyme to...
Ingredients
- Perch fillet 250g
- Rice “Carnaroli” 320g
- Carrot 30g
- Celery 30g
- Red onion 30g
- Fish stock 1l
- White wine 60g
- Sage to taste
- Rosemary to taste
- Extra virgin oil 45g
- 1 clove of Garlic
- Butter 15g
- White pepper to taste
- 1 Untreated lemon peel
- Table salt to taste
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