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!