If you are looking for a unique, rich and tasty dish, this rice with perch is what you are looking for. This risotto, of simple preparation, typical of the village of Menaggio and the nearby lake areas, contains the flavors and the tradition of Lombardy: on one hand for the presence of risotto, a true representative of the cuisine of this region, on the other for the perch of lake, breaded and fried. The perch of the lake is a widespread fish in the Lake of Como, in the Ceresio and in other lakes of the Brianza area. The perch of the lake, unlike the pink perch, is not really easy to find in all fish shops, so if you do not find this quality of fish, we recommend alternatives with soft and delicate meat. This traditional dish was prepared on feast days and today, thanks to its taste and its typicality, has reached even more important kitchens.
For 4 persons
- 5 perch
- 100 gr. of butter
- 1 stalk of celery
- 1 onion
- 1 glass of white wine
- 400 gr of rice
- 100 gr of white flour
- 1 lemon
- little minced parsley
Let's start by threading the fish, keeping bones and heads aside. Prepare the broth by adding to the water, the vegetables, the bones and the heads of the filleted fish. Once ready, filter the broth that we will use for cooking rice. In a saucepan, toast the rice, blend it with the white wine and pour over the broth, more than twice its volume. Cook the rice for 20 minutes, stirring it at the first boils and lowering the flame after covering the pot. During the cooking of the rice, flour the fish fillets and fry them in butter and sage.
Once the rice is ready, serve it in the dishes and pour over the melted butter used to fry the fillets. Finish the dish by placing the fried fillets on top and sprinkle with lemon and parsley.
In combination with this dish we recommend a dry Lombard white with an acidic vein, like a Franciacorta.
Main picture by Denis Bulichenko - routes.tips