Creamy Perch Risotto with Fresh Herbs and Lemon

Risotto with Perch (Risotto al Pesce Persico) – A Delightful Italian Dish

Category: First Course (Primi Piatti)
Servings: 4

Discover the exquisite flavors of Italy with this Risotto with Perch, a beautifully balanced dish that combines tender perch, delicate herbs, and the rich, creamy texture of perfectly cooked Carnaroli rice. This risotto is an ideal choice for special occasions or when you want to impress guests with your culinary skills.

Ingredients:

Instructions:

1. Prepare the Fish Stock: Begin by preparing the fish stock. Use any leftover perch parts (like bones or skin) to create a rich, flavorful stock. Simmer these parts in water for about 30 minutes, adding a pinch of salt, to extract all the goodness.

2. Prepare the Vegetables: Peel and wash the carrots, red onions, and celery. Finely chop them with a knife. The smaller the dice, the better they will blend into the base of your risotto.

3. Cook the Aromatics: In a large pan, heat the extra virgin olive oil over medium heat. Add the whole garlic clove and sauté it until golden brown, then remove the garlic from the pan using a fork. Add the finely chopped vegetables to the pan and cook them gently. Stir occasionally until they soften and release their flavors.

4. Add the Herbs: Once the vegetables have softened, finely chop the fresh sage, rosemary, and thyme. Add these herbs to the vegetables, stirring them in to release their aromatic oils.

5. Toast the Rice: Add the Carnaroli rice to the pan, stirring to coat it in the olive oil and vegetables. Let the rice toast for a couple of minutes, ensuring each grain gets lightly golden.

6. Deglaze with White Wine: Pour in the white wine, stirring continuously to ensure the rice absorbs the wine. Let the wine cook off and evaporate for a minute or two.

7. Cook the Risotto: Gradually add the fish stock, a little at a time, allowing the rice to absorb the liquid slowly. Stir frequently to help release the starch from the rice, giving the risotto its signature creamy texture. Continue adding stock as needed until the rice is fully cooked, approximately 18-20 minutes.

8. Prepare the Perch: While the risotto is cooking, cut the perch into 0.5 cm cubes. Keep the fish pieces aside for later use.

9. Add the Perch: About halfway through the cooking time, add half of the perch cubes to the risotto. Stir gently to combine, allowing the fish to cook through and infuse the dish with its delicate flavor.

10. Finish Cooking: Just 5 minutes before the risotto is done, stir in the remaining perch pieces. Also, add the zest of half a lemon, grating it directly over the dish for a fresh, citrusy kick.

11. Creamy Mantecare: Once the risotto is cooked and creamy, turn off the heat and stir in the butter, cut into small cubes. This will give the dish a velvety texture and rich finish.

12. Serve: Taste for seasoning and adjust with salt and white pepper if necessary. Serve immediately, garnished with a little extra fresh herbs or a lemon wedge for added freshness.

Tips for Success:

• Rice Choice: Carnaroli rice is ideal for risotto due to its high starch content, which ensures a creamy texture while maintaining a firm bite.
• Stock Quality: Use a high-quality homemade fish stock for the best flavor. If you’re short on time, a good store-bought version can work in a pinch.
• Consistency: Risotto should be served al dente and creamy, so adjust the liquid carefully as you cook. If needed, add a little more stock or water to reach the desired consistency.
• Flavor Variations: While this recipe features perch, you can substitute with other white fish like cod or bass for similar results.

This Risotto with Perch is an exceptional dish that balances delicate seafood flavors with the rich texture of perfectly cooked rice. It’s sure to be a hit at your dinner table, whether you’re preparing it for a cozy family meal or an elegant dinner party. Enjoy the authentic taste of Italy with each bite!