Pan-Fried Lake Erie Perch with a Baby Artichoke Risotto

Serves 4

  • 1 ounce olive oil
  • 1 shallot or small Spanish onion, diced small
  • 1 sprig fresh thyme
  • 1 cup Aborio rice
  • 1 teaspoon salt
  • 1⁄2 teaspoon ground black pepper
  • 1 cup white wine
  • 3 cups light chicken stock
  • 12 ounces of yellow perch filets, seasoned with salt and pepper
  • 1⁄2 cup cornstarch
  • 1 small can artichokes
  • 1 tablespoon butter
  • 1 tablespoon Parmesan cheese

Heat a small saucepan on the stove over medium heat. Add the olive oil and the shallot, and sauté until translucent. Add the fresh thyme, aborio rice, salt and pepper. Stir well until the rice begins to stick to the pan and is coated with the seasonings. Add the white wine, and turn the heat up to high. When the wine is absorbed, begin to add the chicken stock, a little at a time, stirring constantly. Do not leave the pan unattended! Coat the perch with the cornstarch, and fry quickly in another small sauté pan. Set aside. When the rice is tender, add in the artichokes, butter and Parmesan cheese. Serve immediately.