Risotto with Perch Fillets: A Taste of Lake Como Tradition

A traditional Lake Como dish that brings together elegance and local flavor in every bite

On the shores of Lake Como, there's a dish that tells the story of fishermen, tradition, and northern Italian elegance: risotto with perch fillets. This classic recipe combines creamy rice, delicate freshwater fish, and crisp sage leaves sautéed in butter.

Once a humble lakeside meal, it's now a symbol of Lombardy’s culinary heritage, served in both rustic trattorias and fine dining restaurants. Easy to make at home, yet rich in flavor, it's a perfect dish all year round.

Ingredients for 6 servings

For the risotto:

500 g risotto rice

1 onion (40 g)

40 g butter

½ glass dry white wine

1.5 L vegetable or fish broth

Salt to taste

For the perch fillets:

800 g perch fillets

60 g butter

12 sage leaves (10 g)

2 tbsp all-purpose flour (25 g)

Preparation

Risotto:

1. Finely chop the onion and sauté it in 40 g of butter.

2. Add the rice, stir, pour in the wine, and let it evaporate.

3. Gradually add hot broth while stirring continuously.

4. Cook until creamy (about 15–20 minutes).

Fried perch fillets:

1. Sauté half of the sage in 40 g butter.

2. Lightly flour the perch fillets.

3. Fry until golden and crispy.

4. Set aside and keep warm.

5. When the risotto is ready, plate it and top with the fillets.

6. Melt the remaining butter with sage and drizzle over.

7. Serve hot.

Variations

You can serve the risotto plain with butter and sage.

Breaded perch fillets (dipped in egg and breadcrumbs) make a heartier, rustic version.

Pairing

This dish pairs beautifully with a dry white wine, preferably with a crisp finish try Franciacorta, Pinot Bianco, or local wines from northern Italy.

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