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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 gò (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):
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.
