A traditional speciality of Burano in the Venetian archipelago, made with carnaroli or vialone nano rice and a fish stock made with ghiozzi, the small goby fish of the lagoon, it is impossible to replicate unless you live in Venice.
A fish stock made from fresh anchovies or sardines or sprats is a respectable substitute. It will not replicate the ‘piacevole sapore e gran carattere’ (pleasant taste and great character) of the goby.
Da Primo, Osteria Al Fureghin, Raspo De Ua, Ristorante Da Forner, Trattoria Al Gatto Nero and Trattoria da Romano keep this delicious risotto on their menus, while Osteria Al Museo add baccalà to their version.
- 2 litres water
- 500 g goby fish
- 320 g carnaroli / vialone nano
- 2 celery stalks
- 1 onion
- 100 g butter
- 100 g Parmigiano cheese, grated
- 50 ml white wine
- 30 g olive oil
- 1 garlic clove, crushed
- 1 tbsp parsley, chopped small
Put the fish into a large saucepan with water, onion and celery, bring to the boil and simmer for an hour. Strain into a separate pot and keep warm.
Pour two tablespoons of oil into a large, deep frying pan, sauté the garlic for a few minutes without letting it brown, toast the rice until it begins to stick to the pan.
Decrease heat, deglaze with wine and start adding the stock (about 1.2 litres), allowing the rice to absorb the liquid until it is al dente.
Cream with butter and cheese.
Turn heat off, cover and rest for ten minutes.
Dress with parsley.
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