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  • Writer's pictureFabia

Risotto with perch


This Larian recipe represents a typical synthesis of the integration of local resources (the fish) and regional gastronomic knowledge (the risotto): the result is a rich dish that has entered into the use of the most 'haute' restaurants. Perch (a bit like lavarello), with its soft and delicate flesh, is a sought-after prey for fishermen, not only in Lake Como but also in Lake Ceresio and all the Brianza lakes. Today it is also bred and the fillet is sold frozen.

Portions: 6

Type: single dish

Seasonality: All year round

Time required: 45 minutes

Cooking technique: Stewing, Frying

Utensils: chopping board, casserole dish, frying pan, ladle, wooden spoon



  • Perch fillets (800 g)

  • Butter (100 g)

  • White flour (2 tablespoons, 25 g)

  • Sage (12 leaves, 10 g)

  • Rice (500 g)

  • Vegetable stock (1.5 litres)

  • Onion (1, 40 g)

  • Dry white wine (1/2 glass)

  • Salt (q.b.)




  1. Chop the onion finely and brown it in a saucepan with 40 g butter.

  2. Add the rice, stir and, when hot, pour in the wine, letting it evaporate, always stirring with a wooden spoon.

  3. Meanwhile, prepare a boiling vegetable stock or fish court-bouillon.

  4. Add the stock with a ladle, a little at a time, while continuing to stir.

  5. Finish cooking as long as necessary (15-20 minutes).


  1. Brown some of the sage in some of the remaining butter (40 g).

  2. Flour the perch fillets on a plate.

  3. Fry them with butter in a frying pan until golden brown.

  4. Remove the fillets and keep them warm.

  5. When the rice is cooked, place it on a serving plate and arrange the fillets in a crown.

  6. Heat a little butter (20 g) with the rest of the sage and pour over the risotto.

  7. Serve piping hot.



Filleting the fish: Perch is generally marketed in ready-made fillets. If it is necessary to fillet a whole fish, it must first be stripped of its skin and fins, paying attention to the sharp bones. Then, using a very sharp knife, the fish must be cut lengthwise along the back. The fillet can then be lifted from the fishbone as it comes off, starting with the tail. Continue in the same way for the other fillet. The fillets must finally be cleaned around the edges and of any small bones present.

Variations: The rice can simply be boiled and seasoned with butter and sage. The perch fillets, instead of being floured, can be dipped in beaten egg and breadcrumbs, resulting in a kind of cutlet: the preparation is richer but less refined.

Food pairings: From a nutritional and gastronomic point of view, risotto with perch fillets is a single dish: avoid combining it especially with other fried dishes. A salad and a fruit-based dessert are suitable as accompaniments. A dry white wine, preferably with an acidic streak (among the wines from Lombardy, white Franciacorta) is the ideal combination.

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