Risotto with Perch Fillets

This risotto with perch fillets is a specialty of the Northern Lombardy region of Italy. It uses the freshwater fish, perch, in the starring role.

If you like risotto, this dish is certain to be a treat!

Serves 5-6


  • 3 ½ tbsp butter
  • 2 cups risotto rice
  • 1 small onion, finely chopped
  • ½ cup dry white wine
  • salt and black pepper for seasoning
  • ½ cup grated parmiggiano cheese
  • 4 cups broth (chicken or vegetable stock)
  • 18-20 perch fillets (about 4 per person)
  • flour or bread crumbs for coating
  • butter or oil for frying

Cooking the Risotto with Perch

In a heavy saucepan, heat up the butter until it melts.

Toss in the chopped onion and cook until it is tender. When the onion has become transparent, add the rice to the pot and mix it well. Let it cook for a couple of minutes.

Then, before the rice gets limp, add the wine to the pot. Mix the rice until the liquid has evaporated, and then add the broth, a small amount at a time, stirring it constantly to allow even absorption of the liquid.

When the rice is just about tender, add the salt, pepper and parmiggiano and allow to melt.

Meanwhile, to cook the fish - batter the fillets in the flour or bread crumbs and then cook in a hot skillet of butter or oil turning over once until each side is golden brown.

Spoon the rice onto each dish, and top with a few fish fillets. Buon appetito!

**Just a note, to add an additional Italian twist to this risotto, heat some butter in a pan and add a handful of bay leaves. Let the butter melt and become infused with the herbs.

When the meal is ready to be served pour the butter sauce over your fish and enjoy!

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