Summer Risotto with perch, sage and brown butter

A summer take on risotto: risotto with perch, sage and brown butter

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Often regarded as a winter dish, risotto is made all year round in Italy, choosing different ingredients evoked by the seasons. In summer, this means fish.

Yes, fish risotto is a thing! If in Southern Italy prawns or scallops are the kings of the table, in Piedmont, our region, lake fish is often used. The most traditional preparation sees perch as its protagonist: its small, sweet fillets are a perfect match for a creamy white risotto, bound by nutty brown butter and fragrant sage.

Intrigued but can't find perch where you live? Good news: we've tested the recipe with dover sole, and it was just as delicious!


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Meet the author

Famiglia Ruffoni

In the Ruffoni family, cooking is the language of love.
Many of our most cherished memories are linked to cooking and eating together and, even when physically apart, we always discuss old family recipes, share newly discovered ingredients and techniques, and show off our culinary creations through texts and video calls.

In this blog we share the simple, delicious recipes of the Italian heritage – as they have been handed down through generations of Ruffoni – along with our thoughts (and rants!) on all things copper.