Yahoo Lifestyle Elton John’s Favorite ‘Luscious’ 30-Minute Meal Is the Definition of Quiet Luxury
What Sir Elton John wants, Sir Elton John gets. It’s known foodie lore that the Grammy Award-winning musician once sent his personal chef to Italy to learn how to cook a risotto dish he fell in love with. Both he and his husband, David Furnish were introduced to the risotto during a lavish dinner with Gianni Versace at the fashion designer’s home.
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Lucky for inquiring minds, it’s finally been confirmed by Elton John himself that the rumor is in fact true. During an appearance on the Ruthie’s Table podcast, the “Candle in the Wind” singer dished on the famed risotto, revealing just how decadent it was. “It was like nectar. It was just so luscious,” he confessed.
The dish Elton John gushed over following his visit to Gianni Versace in the 90s was Risotto con Pesce Persico (Perch Fillets), a rich flaky white fish-based risotto. And if you’re wondering if Elton John whisking his cook off to learn how to make risotto paid off, it “absolutely” did, according to the singer. Lucky for you, you don’t need a personal chef or a trip to Italy to whip up the decadent dish!
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What Makes Elton John’s Favorite Risotto So Special?
In addition to being lauded by the likes of Elton John and Gianni Versace, Risotto con Pesce Persico is special for several other reasons. It’s buttery, rich and hits on all the right flavor notes thanks to ingredients like white wine, sage and shallots. Given that the risotto isn’t time intensive, this is the perfect dish to wow guests without having to spend hours in the kitchen. Hakuna matata!
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How to Make Elton John’s Favorite Risotto
Who knew a dish once served at the House of Gianni Versace and loved by Sir Elton John could be so simple? Risotto con Pesce Persico requires fewer than a dozen ingredients and comes together in just 30 minutes—less time than that frozen lasagna you’ve been considering.
For ingredients, you will need carnaroli or arborio rice, butter, dry white wine, perch fillets, shallots, vegetable stock, sage, flour, salt and pepper.
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Start by sautéing butter and shallots in a pan. Stir in rice, coat with butter, then add white wine, cooking until absorbed. Gradually add warm stock into the pan, stirring until the liquid is absorbed. Meanwhile, dredge and pan-fry perch fillets in butter until golden brown, seasoning with salt. After 15 minutes, remove the risotto from heat, stir in butter, salt, and pepper and prepare sage butter by cooking butter and chopped sage for two minutes. To serve, plate the risotto, top with perch fillets and drizzle with sage butter. Enjoy!
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