Food

LE RICETTE DI WHAT’S ON – Risotto con filetto di luccioperca brasato alla birra

The pike-perch, it is a fresh water fish, for over a century it can be found in the lakes located in the north of Italy. It is considered a top quality fish for the quality of its white, compact and delicate meat.

Ingredients:
• Rice Arborio, 180 g.
• Onion
• Butter
• Vegetable broth
• A pike-perch fillet
• Red Ale Beer, 2 glasses
• Salt, pepper
• Rosemary
• Paprika, 1 spoon
• Flour
• White onion, a little one
• Scallion, 1/2
• Extravergine olive oil

To serve 2

PREPARATION

Cut the fish fillet in regular parts.

In a stone or ceramic saucepan put the sliced onion with two spoons of oil. Cook it and when it becomes transparent add some flour and paprika. Toast well and add beer and the rosemary. As soon as the foam of the beer disappears, add the pike-perch fillets, then salt and pepper. Lower the heat and braise turning the fish two times, until the fish is solid to the touch. In the meantime, start cooking the risotto and add the vegetable broth; then mix well with the butter. Prepare the dish with risotto and pike-perch and its sauce.

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