FIRST COURSE - Carnaroli rice, perch and lemon cream

Recipe for 4 people
Ingredients
280 g Carnaroli rice
150 g perch fillet, flattened
100 g mountain pasture butter
100 g Parmesan cheese, aged 36 months
20 g lemon cream
50 g shallots
Stock made from lake fish, to taste
Prosecco wine, to taste
Rock salt, to taste
Extra-virgin olive oil, to taste

Preparation
For the risotto:
Toast the rice with a small quantity of extra-virgin olive oil and 4 pinches of rock salt. After it is warm, add the shallot and the Prosecco and let the wine evaporate. Then, add the perch fillets and cover with the fish stock. Cook 12 minutes. Remove from burner, add the butter and Parmesan cheese and cover. Let set for 1 minute. Blend and adjust flavour with salt and pepper.

For the lemon cream:
Bring 200 g cream to a boil. Remove from burner and add the rind of 1 organic lemon for 15 minutes. Let cool.

Serving:
Garnish the risotto dish with a spiral of lemon cream.