Risotto with Lavarello (Perch)

There are certain dishes that invite you to pause for a moment and enjoy the moment. As you stir the pan and the aromas slowly come together, a sense of calm and attention to the little things emerges. This creamy risotto with crispy fried fish is just such a dish: simple, friendly, and with a touch of elegance. The soft rice, the crispy crust of the fish, and a fresh touch of pea greens make it a dish that not only nourishes but also brings a little wonder. A loving meal to prepare with pleasure and even more to enjoy.

Servings: 2 

Preparation time: approx. 45 minutes

Ingredients

For the risotto:

• 180 g risotto rice (such as Arborio or Carnaroli)
• 1 small shallot, finely chopped
• 1 clove of garlic, finely chopped
• 50 ml dry white wine
• 500–600 ml vegetable stock (kept warm)
• 30 g Parmesan cheese, grated
• 20 g butter
• 1 tbsp olive oil
• Salt and freshly ground pepper, to taste

For the lavarello (perch):

• 2 fillets of lavarello or perch, boneless and with skin
• 1 egg, beaten
• 3 tbsp flour
• 3 tbsp breadcrumbs (preferably panko for extra crispiness)
• Salt and pepper
• Olive oil or neutral oil for frying

Garnish:

• Fresh pea shoots or pea leaves
• Lemon zest or a few drops of lemon juice (optional)

 

Preparation method

1. Prepare the risotto:
   • Heat the olive oil in a pan over medium heat and sauté the shallot until translucent.
   • Add the garlic and sauté briefly (do not let it brown).
   • Add the risotto rice and sauté for 1–2 minutes until the grains are shiny.
   • Deglaze with the white wine and let it evaporate.
   • Then add a ladleful of hot stock and stir until it is absorbed.
   • Repeat this, adding small amounts of stock at a time, until the risotto is creamy and al dente (about 18–20 minutes).
   • Stir in the butter and Parmesan cheese, season with salt and pepper, and let rest briefly with the lid on the pan.
2. Fry the fish:
   • Pat the fish fillets dry and season with salt and pepper.
   • First coat them in flour, then dip them in the beaten egg and finally coat them in breadcrumbs.
   • Heat a little oil in a frying pan over medium heat and fry the fish for 3–4 minutes on each side until golden brown and crispy.
   • Drain briefly on paper towels.
3. Serving:
   • Spoon the risotto onto the center of the plate.
   • Place the crispy fried fish on top.
   • Garnish with fresh pea shoots and, if desired, some lemon zest or a drop of lemon juice for freshness.

Enjoy this delicious recipe!

Love, Daphne