Perch Risotto "Cagnone" Style (Lake Como)

Riso Persico is one of the most iconic dishes of Lake Como cuisine, perfectly combining the delicate flavor of fresh perch, the fragrant notes of sage, and the richness of butter. If you're looking to explore the culinary wonders of this region, nothing is more authentic than a private boat tour that takes you on a journey across the lake while discovering its traditional dishes.

Ingredients (for 4 servings):

• 250g perch fillets
• 400g rice (preferably a risotto rice like Arborio or Carnaroli)
• 2-3 tablespoons butter
• A bunch of fresh sage
• Grana Padano (or Parmigiano Reggiano) grated, to taste
• Flour (to dust the fish fillets)
• Salt and pepper to taste

Instructions:

1. Cook the rice:

• Bring a large pot of salted water to a boil. Add the rice and cook according to the package instructions (usually 15-18 minutes for al dente risotto).
• Once cooked, drain the rice and set it aside to cool slightly.

2. Prepare the perch fillets:

• Lightly dust the perch fillets with flour, covering both sides.
• In a large skillet, melt 1-2 tablespoons of butter over medium heat. Cook the perch fillets for about 2-3 minutes on each side, until golden and cooked through. Remove them from the pan and set aside.

3. Prepare the sage:

• In the same skillet, add another tablespoon of butter and melt it over medium heat.
• Add the fresh sage leaves and sauté for 1-2 minutes, until the sage becomes crispy and the butter takes on its flavor.
• Remove the sage from the pan and set it aside along with the perch fillets.

4. Sauté the rice:

• Add the cooked rice to the skillet with the butter and sage. Toss the rice for a few minutes, stirring well so the rice absorbs the aromatic butter and sage.
• If the risotto seems too dry, you can add a little more butter or a spoonful of hot broth.

5. Plate the dish:

• Serve the rice in the center of each plate, sprinkling with grated Grana Padano (or Parmigiano Reggiano) to taste.
• Place the cooked perch fillets on top of the rice and garnish with crispy sage leaves.

6. Serve:

• Serve the dish immediately, hot, as a rich and flavorful first course, typical of Lake Como cuisine.