Our Risotto with Perch Fish

Risotto with Perch Fish is one of the most representative dishes of the culinary tradition of Lake Como and has been part of the history of Ristorante Il Giardinetto in Mandello del Lario for as long as we can remember.

It is a tradition to which we are deeply connected, but one that over the years we have chosen to interpret according to our own way of cooking.

From tradition to our kitchen

The traditional recipe of our grandparents was based on boiled rice, locally known as “riso in cagnone”, served with Perch Fish fillets.

Our version has its roots in the same tradition, but has evolved over the years through experience in the kitchen and a continuous search for small improvements.

This is why we like to think of it as our Risotto with Perch Fish 2.0.

How we prepare it today

We use Carnaroli Riserva rice, cooked and then carefully finished with butter, 24-month-aged Parmigiano Reggiano and lemon.

The lemon is added during the final mantecatura: its freshness complements the delicate flavour of the fish without overpowering it.

The Perch Fish fillets are prepared separately, breaded and cooked with butter and sage, then placed on top of the risotto just before serving.

A dish that continues to evolve

Our Risotto with Perch Fish has been on the Giardinetto menu for as long as we can remember, but we have never considered the recipe something that should remain unchanged.

Over the years, our cooking, preparation and preservation techniques have continued to evolve. Andrea, Chef at Il Giardinetto, constantly works on the dish, making small refinements and testing new details in search of the balance that best represents us.

The version we serve today is the result of this continuous evolution.

This is how we like it, and this is how, through one dish, we want to share our interpretation of the cuisine of Lake Como.