Perch risotto with courgette, lemon and extra virgin olive oil

Good-quality ingredients make cooking easy: very fresh perch, wonderful lemons from my garden and extra virgin olive oil from my own trees. Here is a simple, delicate but delicious dish.

INGREDIENTS FOR 4 PEOPLE

320 g CARNAROLI RICE

20 PERCH FILLETS (12 TO GARNISH, 8 FOR THE RISOTTO)

1 COURGETTE LARGE

1 GARLIC CLOVE

1 SHALLOT

20 g BUTTER

EXTRA VIRGIN OLIVE OIL

ZEST OF 1 LEMON

1/2 GLASS OF DRY WHITE WINE

SALT

PEPPER

FOR THE VEGETABLE STOCK

COURGETTE TRIMMINGS

5 CELERY STALKS

1 SHALLOT

PARSLEY STALKS

SALT

I trim and wash a courgette, slice thinly and remove the centre.

I cut it into small pieces.

I make vegetable stock with the courgette centre, celery, parsley stalks, shallot, a little salt and water, boiling for about half an hour.

I leave 12 fillets whole and cut the others into strips.

I put chopped shallot, the garlic clove and extra virgin olive oil in a pan, fry for a few minutes, then add the courgette.

After 5 minutes, I add the perch pieces.

A few minutes later, I deglaze with white wine and let it evaporate.

I add the rice.

I toast it for a few minutes, then cook like a normal risotto, adding stock gradually.

Meanwhile, I quickly cook the whole perch fillets in a pan with a knob of butter and oil, adding salt, pepper and thyme leaves, then keep warm.

Once cooked according to the recommended cooking time, I season with salt and pepper and stir in a drizzle of oil.

I put the risotto on plates and arrange three perch fillets on each, with grated lemon zest, a few thyme leaves and a drizzle of oil.