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Risotto di gò

Risotto di gò

Risotto di gò
ph. Francesca Passerotti @my_real_venice via Instagram


Risotto di gò is one of the classic dishes of the Venetian lagoon cuisine, invented centuries ago by the fishermen of Burano. It is a tasty risotto prepared with a little fish from the lagoon, the grass goby, called in Venetian dialect (ghiozzo in Italian).

Actually, the gò is an ugly and spiny fish but it is artfully transformed into a pure white, creamy and flavourful risotto.

Used in a number of recipes, from frying to fish soup, gò gives its best in risotto: it’s from grass gobies that the savory stock, in which rice is cooked, is obtained. Use preferably Vialone nano, a short-grained rice which holds cooking very well.

The following recipe is by the Venetian Association of bars, restaurants and catering businesses (www.aepe.it).
 

INGREDIENTS (serves 4):

 

350 g Vialone Nano rice
 
500 g grass gobies
 
1 onion
 
2 celery stalks
 
100 g butter
 
100 g grated Parmesan cheese
 
finely chopped parsley
 
salt, pepper
 
 

PROCEDURE

 

  • Put the goby fish in a saucepan with cold water, onion and celery, bring to the boil and simmer for an hour until you have obtained a golden stock.
  • Add a glass of olive oil. Toast the rice in a pan and gradually add the goby fish stock (after straining well).
  • Cook the rice. Cream with butter, Parmesan and finely chopped parsley. 
  • When well stirred and creamy, it is ready to serve. 
  • Cooking time: 18 minutes.

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