Perch risotto

Serves 2
1 litre vegetable stock (1 carrot, 1 celery stick, 1 onion and parsley stalks), salt
8 or 10 perch fillets, preferably from Lake Garda
Half an onion
160 g Carnaroli rice
100 g butter
10 sage leaves
White pepper or pink peppercorns
Half a glass of white wine
A little white flour

I make the vegetable stock by boiling all the vegetables with a little salt.

I put 50 g butter and the chopped half onion in a small saucepan and let the onion soften gently.
I add the rice and toast it for a few minutes, then deglaze with white wine.

I add the stock a little at a time and cook as for a normal risotto.

I cut the perch fillets into fairly large pieces and coat them in flour.
I put the remaining butter and the sage leaves in a frying pan. When the butter is foaming, I add the fillets, cook them quickly and season with salt.
Many people prefer to leave the fillets whole; I do not.

Once the risotto is cooked, I put it on a plate and arrange the fillets and sage leaves on top.
I crushed some pink peppercorns.