Parmesan Sage Risotto with Pan-Fried Perch

By jkenb

Ingredients

• 4 1/2 cups low-sodium chicken broth
• 6 tablespoons olive oil, divided use
• 12 sage leaves, plus 1 teaspoon thinly sliced sage
• 1 cup finely diced onion
• 1 cup Arborio rice
• 1/2 teaspoon salt
• 3/4 cup finely grated Parmigiano-Reggiano
• 4 lake perch fillets
• 1/3 cup flour
• Salt and pepper, to taste

Preparation

Step 1

1. Bring broth to a boil in a small saucepan; reduce heat to low and cover to keep warm.
2. Heat 3 tablespoons of the oil in a small skillet over medium-high heat. Add sage leaves and cook until crisp and slightly shriveled, about 15-20 seconds. Using a slotted spoon, transfer to a plate lined with paper towels to drain, reserving oil. In a large heavy saucepan over medium-high heat, transfer the sage oil.
3. Reduce heat to medium, add onion and cook, stirring, until translucent, 6-7 minutes. Add rice and cook, stirring constantly, until glossy, 2-3 minutes.
4. Add 1/2 cup broth and simmer, stirring constantly, until absorbed. Continue adding broth 1/2 cup at a time, stirring constantly, until absorbed, about 18 minutes.
5. Spread flour in a shallow dish. Season fish with salt and pepper then lightly dredge fish in the flour.
6. Heat remaining 3 tablespoons of oil in a skillet and cook fish about 3-4 minutes on each side or until golden brown.
7. When ready to serve, add sliced sage, salt, and Parmigiano-Reggiano to the risotto and cook, stirring, 1 minute. Serve risotto topped with perch and finish with crispy sage leaves.