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Summer Risotto with perch, sage and brown butter

Risotto with Perch, Sage and Brown Butter – a Summer Take on Risotto

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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!

Summer Risotto with perch, sage and brown butter

Famiglia Ruffoni

Cuisine

Italian

Category

Main courses

Summer Risotto with perch, sage and brown butter

Ingredients

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    • 280 gr risotto rice (Carnaroli or Arborio)

    • 1 shallot

    • ½ glass white wine

    • 6 cups stock (fish or vegetable preferred)

    • 4 tbsp butter

    • 1 cup Parmigiano Reggiano cheese

    • EVO oil

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    • 4 thin fish filets, perch or sole

    • 1 cup all purpose flour

    • 4 tbsp butter

    • Fresh sage

    Instructions

    1. Finely chop the shallot, add it to a Chef Pan with a little EVO oil and a tbsp of butter and let it gently sweat for a few minutes until softened and translucent.

    2. On low heat, add the rice and toast it for a couple of minutes: you’ll see the edges of the rice grains become slightly translucent, and smell a warm, toasted aroma.

    3. Turn the heat up to medium and add the wine, stirring — the alcohol will quickly evaporate, leaving behind a delicious flavor and acidity that balances the creaminess of the rice.

    4. Add a ladleful of stock, stir it in, and let it get absorbed before adding more.

    5. In a copper pan on a low-medium heat, you do not need to stir it constantly, but keep a close eye on your risotto, stirring it regularly and adding more stock one ladleful at a time until the rice is almost ready.

    6. Taste and add salt if needed.

    7. While the risotto cooks, lightly dust the fish filets with flour, rinse the sage leaves and pat them dry.

    8. Your rice is ready when cooked, but still al dente - it will take approx 15-18 mins.

    9. Turn off the heat, add the remaining butter and the grated Parmigiano cheese, and mix well.

    10. While the risotto rests, melt the butter on a Frying Pan and when it starts foaming add the sage leaves

    11. Once the butter turns golden, add the filets and cook for about a minute on each side.

    12. Plate the risotto, top it with the fish filets, add the cooked sage leaves and a splash of delicious brown butter. Buon appetito!

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    Famiglia Ruffoni

    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.