Stefano de Pieri

Risotto con la salvia e pesce persico - Risotto with sage and fillets of Murray perch

In A Gondola on the Murray Stefano says "The risotto with fillet of perch connects loosely with the same risotto in Lombardy where they use pesce persico, which I reckon is very similar to perch in texture, and where sage and butter play a major role in the local gastronomy. This is a very simple, yet delicate, dish, one that combines enough material perhaps with the addition of a salad for a complete meal".

Serves 6

Ingredients

3 cups Arborio rice
120g butter
125ml white wine
2-3 litres light chicken stock
6 fillets Murray perch
plain flour
12 sage leaves
parmesan cheese, grated

Method

Place the rice in a pot with 3 tablespoons bubbling butter.

Add the wine, let it evaporate.

Stir, then add the stock, a ladleful at a time, until the rice is cooked, about 15 minutes.

When you are very near the completion of the risotto, place another 3 tablespoons of butter in a frying pan and let it sizzle.

Coat the fish fillets with flour and fry in the butter for a short time.

Perch fillets cook quickly and are very tender: be careful not to break them when removing them from the pan.

Add the sage leaves to the pan and the remaining butter. Do not worry if the first quantity of butter has browned, all the better.

Pour the sizzling butter and sage over the risotto, which you can place in a nice serving dish, and place the fish neatly over the risotto. Eat at once.