Risotto con persico (perch)

Risotto Con Persico (perch)


for two servings

3 T. olive oil

2 T. butter

1/4 cup minced shallot

1/4 cup white wine

1 cup arborio rice

3-4 cups simmering fish broth (use a mixture of water and clam juice if you don't have or can't find fish broth in your store)

1/2 pound perch, cut into small pieces (cut off two larger-sized pieces to use on top as decoration)

salt, pepper

minced parsley

1 pat of butter


Melt the butter with the olive oil and saute the shallot until wilted. Add the rice and stir until coated, then add the white wine. Slowly add the broth, a ladle or two at a time, stirring all the while until the rice absorbs each ladleful. It should take about 20 minutes to finish cooking the risotto. During the last five minutes, add the parsley and pieces of fish and cook through until they're opaque. Add a pat of butter and stir into the risotto. Serve in bowls with a small piece of fish and a cherry tomato on top for decoration.