The recipe I’m talking about today is a bit unusual, both in its execution and its ingredients. The coffee and lemon risotto with perch was born last year during the cooking evening that my friend Lorella and I held for some risotto enthusiasts. It amazed everyone with its uniqueness and its special “broth”.
I take this opportunity to introduce it to you because this weekend in many squares throughout Italy, they will be talking about rice.
In fact, on Saturday 5th and Sunday 6th May 2018, the third edition of “We laughed about something serious” will take place. A project involving farmers associated with Coldiretti adhering to the Italian agricultural chain, going down to the squares to promote 100% Italian rice, and there will be the possibility to purchase a package with a minimum contribution of €5.
The aim is to bring to the table the taste of Italian specialties, combined with the safety derived from the transparency of origin and the practice of environmentally and human-friendly cultivation methods. Valuing the authentic agri-food heritage of our territories means valuing and strengthening our country. For this reason, FdAI guarantees every farmer the right economic recognition for their work, as well as ensuring them continuity in supplies. It believes that this is the only way to defend the quality and value of our incredible food and wine culture. FdAI is the largest Italian agri-food system: the protagonists are real farmers, those who adopt ethical standards consistent with our values: transparency, justice, and quality.
- Difficulty: Medium
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 576.40 (Kcal)
- Carbohydrates 86.76 (g) of which sugars 1.73 (g)
- Proteins 13.39 (g)
- Fat 18.94 (g) of which saturated 10.17 (g)of which unsaturated 8.19 (g)
- Fibers 2.52 (g)
- Sodium 587.10 (mg)
Indicative values for a portion of 175 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Coffee and Lemon Risotto with Perch
- 1 1/2 cups Carnaroli Rice
- 1 Shallot
- 1 Lemon Zest (organic)
- 1 tbsp Coffee Beans
- 1 tsp Ground Coffee
- 1 fillet Perch (already cleaned)
- 3/4 cup Cornmeal
- 5 tbsps Butter
- to taste Salt
Preparation of Coffee and Lemon Risotto with Perch
Pour a generous quart of water into a saucepan, add the coffee beans, lemon zest, and bring to a boil. Season with salt.
Clean and finely chop the shallot; in a saucepan, melt 1 1/2 tablespoons of butter, add the chopped shallot and 2 tablespoons of cold water and gently stew the vegetable for a few minutes.
Add the rice, increase the heat, and toast it in the dressing for a few minutes, stirring continuously. Cook it using the coffee and lemon flavored water.
Meanwhile, cut the perch fillet into lozenges and bread it with the cornmeal. When the rice is almost ready, melt the remaining butter and fry the breaded fillets, turning them often. Add the ground coffee, let it flavor, and remove from the heat.
Add a knob of butter, mix carefully, and let it rest for a minute.
Distribute the risotto on plates, place the perch fillets with their coffee cooking base on top, and serve.I invite you to take a look at the project by reading here
Over time I have prepared many rice-based recipes because it is a food I love. I have collected all my favorite risottos on this page where I leave you the link.
Happy reading.
If you liked my recipe
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