Risotto con la Tinca al Burro e Salvia Lombardo
Lombardia
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Lombardia
II
Description
A risotto from the lakes of Lombardia — specifically from Lake Como and Lake Iseo — using tinca (tench), a freshwater fish with delicate, slightly earthy flesh. The tench is filleted and sautéed separately in brown butter and sage, then placed over the plated risotto so the fish remains intact. The risotto itself is made with a fish broth from the tench carcass and finished with butter only — no cheese for fish risotto.
III
The Thread
—Sea fish risotto with fish broth and butter mantecatura without cheese — the Venetian sea version of the same fish risotto principle Venetian
—Lake perch risotto made with lake fish broth — the Swiss-French version of the same lake-fish-risotto tradition French
—Rice cooked in fish broth with fish served over or in — the Japanese version of rice as a vehicle for freshwater fish flavour Japanese
IV
Flavour Context
Buttery, delicate and slightly earthy from the tench; the lake fish broth gives a clean, mineral freshness to the risotto; brown butter and sage add nuttiness and herbal warmth — a risotto that tastes of mountain lakes
Pillars V — VII
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