Aurelia (Capraro) Di Salvo, Como
(Yield: 4 servings)
5 tablespoons butter
1 small onion (diced)
1½ cups carnaroli rice
½ cup white wine
5 cups vegetable broth (hot)
1 pound perch fillets
flour (for dredging)
12 sage leaves
salt and freshly ground pepper
1. In large skillet over medium heat, cook onions in 2 tablespoons butter until translucent. Add rice and toast for a few minutes, stirring constantly. Add wine and continue stirring until wine has evaporated.
2.Reduce heat to simmer and add enough broth to cover rice; continue stirring until broth has been completely absorbed. Continue adding broth one ladle at a time, until rice is cooked al dente (approx. 30 minutes). Season with salt and pepper, remove from heat and cover to keep warm.
3.Dredge perch fillets in flour and shake off excess. Set aside.
4.While cooking risotto, in another skillet over medium heat melt remaining butter and fry perch fillets until golden, approx. 3-4 minutes per side. Remove fillets from skillet and set aside.
5.In same skillet, add sage leaves and cook until crisp but not brown. Add sage to risotto and mix well.
6.Transfer the risotto to 4 warm serving plates and top with perch fillets.
Serve immediately.