Risotto de Go
The rice dishes are a specialty of Venice, and the fish-based risotto is of one the best and hardest to do. The secret for a good risotto is a good stock, and to make a good stock there is nothing better than the ghiozzo go' (translated as gobies), simply called go' in the Venetian dialect. The goby is a typical lagoon fish that was considered for peasants but has regained popularity for the traditional dishes that use it. You can substitute red mullet or another fish for the broth.
- 600 grams rice
- 1 kg of go (or other fish)
- 500 grams of schie (shrimps typical of the Venetian lagoon and the Po Delta)
- Shallot or scallion, a carrot, a celery, garlic
- butter, grated parmesan, salt and pepper
The first and important step is the rich broth. Clean up the gobies and shrimp, and boil in a pot with 2 liters of water, along with a roughly chopped carrot, a quartered scallion, a roughly chopped celery rib, a halved clove of garlic, some salt and papper. Simmer about 40 minutes, and drain after cooking. Remove the fish and shrimp flesh and reserve for another meal.
In a stockpot, heat some olive or butter and add a chopped shallot and saute until translucent. Add the rice, stir and lightly toast it. Add a cup of wine, stir, let evaporate a bit then start adding the broth a ladleful at a time, stirring well. Keep adding broth until it is absorbed and the rice is cooked. Stir in the cheese and serve. You can add some of the fish meat on top, too.
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