List of Ingredients
- 2 1/3 CUPS of “Vialone nano” risotto rice
- 16 of perch fillets
- 2 OZ. of carrot, washed
- 1 OZ. of celery, washed
- 1 of shallot
- 4 CUPS of vegetable broth
- sage
- dry white wine
- unsalted butter
- extra-virgin olive oil
- salt
- black pepper
Method
Bring vegetable broth to a simmer. Roughly chop the carrot, celery, and shallot, and brown for 3 minutes in a saucepan with 1 Tbsp. butter and 2 Tbsp. oil.
Skin and chop 4 fish fillets, add to the pan, stir to combine, and cook for less than 1 minute.
Add the rice, toast for 1 minute, then add 1/2 cup wine and let evaporate. Bring to the boil, gradually the simmering broth in 1/2 cup increments. Stir continuously. 5 minutes before the rice is cooked, melt 3 Tbsp. butter in a frying pan with 8 sage leaves and brown the remaining 12 fish fillets for 2 1/2 minutes per side.
Once cooked, season with salt and pepper, and set 8 fillets aside. Finely chop the remainder and add to the rice with their cooking juices. Stir briskly to mix in the fish, then divide the risotto between 4 plates. Garnish each portion with 2 whole perch fillets and a few sage leaves. Serve immediately.