The traditional recipe features rice prepared *in cagnone*—tossed with butter and sage—accompanied by perch fillets cooked in butter and sage.
Over the years, we have developed our own interpretation, focusing primarily on achieving a balance between the delicate flavor of the perch and the creaminess of the risotto.
Chef Andrea has refined the recipe through various trials and subtle adjustments, arriving at the version that best represents the cuisine of *Il Giardinetto* today.
We use premium Carnaroli rice, which we cook and then finish by stirring in butter, 24-month-aged Parmigiano, and lemon. The lemon—added during this final, creamy-emulsifying stage—brings a sense of freshness and balance without overpowering the delicate flavor of the fish.
The perch fillets are breaded and pan-seared in butter and sage, then placed atop the risotto just before serving. These two distinct preparations come together only at the very end, on the plate.
The processing of perch is also an important part of our method.
Once filleted, the fish undergoes rapid chilling using professional equipment; it is then portioned, vacuum-packed, and stored at -20 °C.
This procedure allows us to handle a delicate raw ingredient with the utmost care, right up until the moment of preparation.
Our Perch Risotto is the result of a journey defined by experience, experimentation, and incremental improvements.
The version we serve today is the one we love—the one that truly reflects our identity—and it continues to be highly appreciated by our guests, both for its flavor and its presentation.
For us, it is more than just a menu item: it is one of the dishes through which we tell the story of Mandello del Lario, Lake Como, and the cuisine of Il Giardinetto.
