Risotto With Perch

Preparation:

Preparation: Arrange the cleaned and dried perch fillets on a large plate, sprinkle with lemon juice and leave to marinate for about 1 hour. After this time proceed to prepare the risotto: finely chop the onion and put it in a saucepan with 3 tablespoons of oil and 50 g of butter, brown over low heat, add the rice, toast lightly and then proceed as usual. In the last ladle dilute a pinch of saffron. While the rice is cooking, prepare the fish: beat the 2 eggs with a pinch of salt and dip the well-dried lemon fillets in them, roll them several times in the breadcrumbs, making sure the breading adheres well. Fry them in abundant oil, browning them on both sides. As they are ready, put them to dry any excess grease on kitchen paper and keep them warm. When the rice is cooked, put it on a serving plate and arrange the fish fillets on top.