Risotto con Pesce Persico from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir
Every year my family travelled to Lake Idro to a particular restaurant to eat this risotto during the short season when lake perch is around. It was something we looked forward to all year, and thi...
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Cooking tools:
- Fish spatula
- Grater
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Stove
- Ladle
- Wooden spoon
- Plate
Ingredients
- 400 g (about 2) silver perch fillets, pin-boned, cut into 18 strips
- 450 g (about 2¼ cups) carnaroli rice
- salt flakes
- 2 litres Fish Stock
- 175 g unsalted butter
- 100 g Grana Padano, freshly grated
- 24 sage leaves
- plain flour, for dusting
- 75 g cold Acid Butter
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