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Risotto de Go

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RISOTTO DE GO Goby Risotto venetian recipes.jpg

Risotto de Go is made from rice and goby, a well-known small spiny-finned fish of the Venetian Lagoon. The best time to eat this delicious fish is late fall – winter, when there is plenty of it. Common ingredients include: rice, olive oil, garlic, 2 slices of fresh ginger, a spoonful of brandy, wine, chopped parsley, court-bouillon, gutted and scaled gobies, onion, celery and peppercorns. It is not a particularly remarkable fish: when is not mature enough it is used under the name of 'maciarella' for catching a more delicious fish, but when full-grown is used for the 'risotto of kings'.

Preparation


The preparation is very simple even though somewhat laborious. Gutted and scaled gobies are boiled together with onion, celery, garlic and green peppercorns for about an hour and a half, adding flavoring vegetables and court-bouillon. Finally the rice is lightly fried in olive oil with garlic and two pieces of fresh ginger, adding wine and stirring constantly. After the wine has vaporized, the goby fish stock is gradually poured. When it is almost cooked, before serving, chopped parsley is added and also a knob of butter, salt and a little pepper.

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References

Risotto de Go - Goby Risotto, dineoutlist.com

RISOTTO DE GO (Goby Risotto), www.veniceinitaly.com

Goby fish and clam risotto, www.venetianrestaurants.it