Riso e filetto di pesce persico

Riso e filetto di pesce persico is a traditional dish originating from the Lake Como area. The dish is usually made with a combination of rice (carnaroli is the suggested variety), perch fillets, butter, sage, flour, white wine, onions, and vegetable stock. The onions are chopped, sautéed in butter, and the rice is then toasted in the same pan. The white wine is added to the pan, and as soon as it evaporates, the risotto is cooked with the addition of vegetable stock. The perch fillets, prized for their delicate and soft flesh, are either dusted with flour and cooked in a pan with butter and sage or dipped in beaten eggs and rolled in breadcrumbs before they're cooked in butter and sage. Once done, the risotto is served hot with the fish on top and the dish is typically garnished with the remaining sage leaves. It's recommended to pair this rice and fish combination with a dry white wine such as Franciacorta Bianco.