Carnaroli Rice with Perch and Lemon
A risotto from the Italian lake district with Carnaroli rice, perch fillet, fish stock, mountain butter, Parmesan and a fragrant lemon cream.
Ingredients
For 4 personeFor the risotto
For the lemon cream
Before you start
Method
Prepare the lemon cream
Bring the cream to the boil, remove from the heat and infuse with the lemon zest for about 15 minutes. Leave to cool.
Toast the rice
Toast the Carnaroli rice with a drizzle of oil and a little coarse salt. When it is very hot, add the shallot.
Deglaze and add the perch
Deglaze with dry white wine, allow it to evaporate and add the diced perch.
Cook the risotto
Gradually cover with hot lake fish stock and cook, stirring.
Finish the risotto
Remove from the heat, add the butter and Parmesan, cover for one minute, then stir vigorously until creamy. Season with salt and pepper.
Plate up
Divide the risotto among the plates and finish with the lemon cream.
Good to know
Tips
The fish stock should always be hot. Add the fish during cooking without extending the cooking time too much, to prevent it from drying out.
Variations
The source uses Prosecco for deglazing; here, the field is made more general as dry white wine so as not to tie the recipe to a specific designation.
Storage
Risotto is best served freshly made and is not suitable for storage.
Behind this recipe
The recipe is presented by the Lake District Tourist Board as a gastronomic interpretation of the area, combining Carnaroli rice with one of the best-known freshwater fish, perch.
