Risotto with Garda perch

INGREDIENTS FOR 4

320 G CARNAROLI OR RISOTTO RICE

20 SMALL PERCH FILLETS

1 SMALL ONION

GARDA EXTRA VIRGIN OLIVE OIL

VEGETABLE STOCK, CELERY, CARROT, ONION

1/2 GLASS WHITE WINE

A LITTLE ITALIAN 00 FLOUR

30 G BUTTER FOR PERCH

30 G BUTTER TO FINISH RISOTTO

7/8 SAGE LEAVES

SALT-PRESERVED LEMON OR GRATED LEMON ZEST

SALT

PEPPER

I boil stock vegetables with about 1 and a half litres cold water and simmer half an hour without salt.

I put oil and chopped onion in a pan.

I sauté, toast rice and add white wine.

I gradually add boiling stock.

Meanwhile, I prepare perch fillets, supplied perfectly cleaned by my trusted fisherman.

I coat in flour.

I heat butter and sage in a large pan and cook fillets on both sides.

I reserve cooked fish.

I reserve 16 equal fillets for garnish, 4 each, and chop remaining smaller ones.

I add salt to rice, since stock is unsalted, and chopped fish shortly before cooking finishes.

I add lemon pieces or zest.

I mix with butter and ground pepper.

I plate rice with 4 hot perch fillets and sage leaves, serving immediately.