Risotto with perch fillet

[In this recipe: perch fillet]

Serves 4 people:
Perch fillet 250g
Rice “Carnaroli” 320g
Carrot 30g
Celery 30g
Red onion 30g
Fish stock 1l
White wine 60g
Sage to taste
Rosemary to taste
Thyme to taste
Extra virgin oil 45g
1 clove of Garlic 
Butter 15g
White pepper to taste
1 Untreated lemon peel
Table salt to taste
In order to prepare a risotto with perch fish, let’s start by using the perch fish waste to get the fish stock. When it will be ready, go on preparing the sautéed. Clean and peel the carrots, onion and celery, then finely mince them by using a knife. Heat the oil and garlic in an ample saucepan and, as soon as it will have browned, remove it from the saucepan by means of a fork. Then add the finely minced vegetables, mix them and let them stew for some minutes by adding a tablespoon of fish stock. As soon as it will be evaporated, add some finely minced aromatic herbs. Add the rice and let it toast for a couple of minutes, then douse with the white wine and keep on cooking also gradually adding the fish stock. In the meantime, cut the perch fish into small pieces of 1.96 inches. When half-cooked, add half dose of fish in the rice; keep on cooking with the fish stock, slightly seasoning with salt and pepper. When almost completely cooked (about 5 minutes before cooked), add pieces of perch fish that were kept apart and add the grated lemon peel. When cooked, let it “mantecare” with cubes of butter and serve your risotto with perch fish still steaming hot.
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