Risotto with PERSICO Fish
- Riso carnaroli
- Bicchiere di vino bianco secco
- Brodo di Pesce
- Filetti di pesce persico del lago di Como
- Farina bianca
- Carnaroli rice
- Glass of dry white wine
- Fish Broth
- Lake Como persico fillets
- white flour
Peel the onion and chop it; fry it in a saucepan with 2 knobs of butter and, when it begins to brown, toast the rice, stirring.
Put half a glass of dry white wine in the pan and start cooking the rice with ladles of boiling broth.
Bring it to cook, adding the remaining broth little by little, in about 18 minutes.
Flour the persico fillets; melt 40 g of butter in a large pan with a few sage leaves.
Fry the fish fillets in the bubbling butter, then together with the sage leaves set aside. Melt another knob of butter in the same pan, with other sage leaves; let them frie, cooking until the butter turns hazelnut-coloured.
Pour the rice into plates or in a serving dish, arrange the browned fillets on top and drizzle everything with the hazelnut butter.