Recipe: Risotto with Lazise tench, the authentic flavour of Lake Garda

In the heart of Lake Garda, amidst crystal-clear waters and villages steeped in history, lies one of the most iconic dishes of the local tradition: risotto with tench. In Lazise, an ancient fortified port overlooking the lake, this dish tells the story of centuries of daily life, fishing and conviviality. It is a recipe that evokes the scent of the lake, wild herbs and traditions passed down from generation to generation.

Lazise and Lake Garda: a village nestled between water and history

Lazise is one of the most charming villages on Lake Garda, famous for its medieval harbour, its Scaliger walls and the relaxed atmosphere that pervades its narrow streets and squares. Here, the lake is not merely a backdrop, but an integral part of the local identity: it has shaped the culture, the economy and, above all, the cuisine.

Lake Garda has always been a precious resource, rich in freshwater fish such as tench, whitefish and pike. It is from this lakeside tradition that tench risotto originates, a dish that symbolises a cuisine that is simple yet deeply rooted in the local area.

A dish with ancient roots

Risotto with tench dates back at least to the 18th century, when rice began to spread throughout northern Italy. According to local tradition, it was the dish par excellence of fishing families, prepared with readily available ingredients: lake fish, rice and extra virgin olive oil.

As recorded in local documents, rice was already present in the 1700s and risotto with tench was the quintessential traditional dish of the local communities, a symbol of a cuisine that was simple yet rich in flavour.

This dish was not merely sustenance, but also a moment of sharing: it was prepared during family dinners, often after a day’s fishing.

Ingredients
Serves 4

Fresh tench from the lake (approx. 2 kg)
Vialone Nano rice
500 g baby spinach or Swiss chard
Celery, carrot, onion, garlic
200 g parsley
Butter
Garda DOP extra virgin olive oil
White wine
Salt

A distinctive feature of the dish is the use of herbs, which give the risotto its characteristic dark green colour and intense flavour.

Preparation

Thoroughly clean the tench, removing the skin and bones. Cook it gently with a mixture of sautéed celery, carrot, onion and garlic, then deglaze with white wine. Add water or stock and leave to simmer until a flavourful stock is formed.
In a saucepan, toast the rice with a drizzle of extra virgin olive oil. Deglaze with white wine and begin cooking, adding the stock from the tench a little at a time.
Halfway through cooking, add the tench flesh and the chopped herbs. Continue stirring until fully cooked.
Remove from the heat and stir in butter and a sprinkling of parsley. The result should be a creamy, fragrant and rich risotto.

Where to enjoy tench risotto in Lazise

Risotto with tench is not just a recipe to be cooked, but an experience to be savoured right here in the region. In Lazise, this dish remains a staple of the most authentic local cuisine, where tradition is honoured and celebrated every day.

Among the iconic places to enjoy it is Ristorante Da Oreste, a must-visit for anyone wishing to discover authentic Garda cuisine. Here, risotto with tench is served in keeping with the traditional recipe, preserving the flavours of the lake and rural heritage.

Choosing to enjoy it in a historic restaurant like this completes the journey: it’s not just about learning the recipe, but experiencing it in its natural setting, amidst the aromas, stories and unique atmosphere of Lake Garda.