by patrizio_eccechina
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Ingredients
Procedure
In a saucepan, pour Extra Virgin Olive Oil and heat it.
Add the onion and let it brown, then add the rice and toast it lightly.
Deglaze with white wine and then add salt.
Gradually add the vegetable broth, alternating with the saffron infusion liquid, bringing the rice to cook.
In a saucepan, saute fillets of filleted and boned lake fish with Extra Virgin Olive Oil flavored with parsley and grated lemon peel, adjusting salt and pepper.
Add a drizzle of Extra Virgin Olive Oil and stir-fry off the heat, adding a little lemon juice.
Serve the risotto all’onda, accompanied with the sautéed fish.
Oil and Flavor: perfect pairings for your recipes
For a delicate dish such as “generic” risotto, even a light evo oil could have been fine, but in this recipe we have an ingredient “lake fish” that needs an oil that can hold its own. Here, then, is the monocultivar Don Carlo (Umbria Perugia), with a unique, medium fruity, herbaceous flavor with hints of almond and medium bitter and spicy notes. The color is yellow with green highlights.
