List of Ingredients
- Broth (or a bouillon cube)
- rice
- 2 TBSP. of butter
- 1 OZ. of onion
- Grated Parmigiano cheese
- Dry white wine
- Olive oil
- Salt
- 4 of perch
- 2 TBSP. of Butter
- White flour
- 2 of eggs
- breadcrumbs
- Sage
- Salt
Method
To make risotto with parmesan, first wash and finely chop the onion and cook until soft in a casserole dish with 2 tbsp oil. Add the rice and toast over a high heat, then moisten with 1/2 cup wine. As soon as the wine has evaporated, add a ladleful of hot broth to the dish.
Stir into the rice and continue cooking over a medium heat, periodically adding more stock until it is all used up. Meanwhile, using a very sharp and pointed knife, cut each of the perch into four fillets. Season with salt, then dredge first in a bowl of flour, then in a bowl of beaten egg, and finally in the breadcrumbs.
In a broad-based casserole dish, heat the butter until frothy, then flavor with a few sage leaves. Brown and cook the fish in the butter, then arrange on a plate and serve with the rice, cooked just al dente, seasoned with salt and mixed with the butter and 2 tbsp grated parmesan.