riso con pesce persico
This is a rich dish served in many of the better restaurants.  The Perch has soft and delicate meat.
 
A one-plate dish
Season: every
Difficulty: åå
Preparation Time: 45'
 
Ingredients - 6 people:
800 gr. Filets of  “perch”
White flour
100 gr. butter
10 - 12 sage leaves
500 gr. rice
1,5 liters of vegetable broth
1 onion
½ glass of white wine
Salt
 
Method:
The rice is cooked as you normally would for a risotto.
Brown the chopped onions with a piece of butter. Add the rice and brown, then pour in the white wine and leave it to evaporate.  Remember that the risotto is always stirred with a wooden spoon, preferably squared.
 A little at a time add the broth, continuing to stir mixing well.
In the meantime flour the filets of fish and fry them in butter in a fry pan.  Also brown some sage leaves in butter.
Once the rice is ready, place it on a serving dish.  On top place the perch and pour over the remaining butter fried sage leaves.
Serve with a dry white wine.
Note: that the real ‘rice with the Perch' is done by boiling the fish.  It is placed on the rice with the melted butter and sage on top.