Perch fillet plain on saffron-tomato risotto

Ingredients for 4 servings:

• 800 g fish fillet(s), perch fillet
• 500 g rice, risotto rice (Arborio)
• 1 ½ liters fish stock (homemade, ready-made product or instant)
• 2 onions
• 100 ml tomato juice
• 1 small can of tomatoes, peeled
• Saffron threads or saffron powder
• pepper
• Salt
• 1 pinch(s) of sugar
• 50 ml white wine
• 100 g butter
• Parsley
• possibly chili powder

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Egli = perch = Schretzer

Briefly rinse the perch fillets under cold water and pat dry. Finely chop the onions and sauté lightly in the butter. Add the rice and cook over medium heat until translucent. Pour in the (cold!) fish stock until the rice is just covered. Cook over medium heat, stirring frequently, until the liquid is absorbed. Add more stock, and so on, until the rice has only a hard core. Add the tomato juice and the roughly chopped peeled tomatoes and continue to simmer gently, stirring frequently, until the rice is tender. At the end, add the saffron, enough to achieve a pleasant, dark yellow color. Season the risotto with pepper, salt, and a pinch of sugar, adding chili if desired. Heat the butter in a pan, add a little oil to prevent it from burning, and sear the perch fillets for 2-3 minutes on each side. Season with salt and pepper. Pour the risotto into a casserole dish, top with the perch fillets, and sprinkle with parsley. Serve with a simple lettuce.