Risotto with perch fillets (Risotto con pesce persico) from A Lombardian Cookbook: From the Alps to the Lakes of Northern Italy (page 66) by Alessandro Pavoni and Roberta Muir

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute whiting or flathead for silver perch. Can use the book's "Fish stock (Brodo di pesce)"

  • lkgrover on August 05, 2025

    Excellent risotto with perch fillets and sage. I increased the sage, as usual.

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