A typical recipe of the Venetian lagoon cuisine, prepared with a fish from the lagoon. In Burano they say "alla buranella" and Ruggero prepares it, at the Trattoria del Gatto Nero
The risotto ai gò is a poor dish, because poor is the goby, a fish that lives only in the lagoon areas. Elsewhere there would be a soup, in Venice ended up in risotto. "They are fish with an elongated and small body of the Venetian lagoon, with a pleasant taste and great character" that's how they describe them in a cult place.
At the Trattoria al Gatto Nero, Burano
One of the mythical places of the lagoon in which to taste it is the Trattoria al Gatto Nero, alias from Ruggero, in Burano, right in the Giudecca road. Ruggero does it according to tradition, only with very fresh fish, with a fragrant fish comics, for a sweet and delicate result. Not difficult, but a little long to prepare. Its rice is strictly from organic superfine Carnaroli or Vialone Nano – minimum for 2 people.
Risotto ai gò
800g of eviscerated gobies
2 liters of water
oil, salt, pepper
Carrot, shallot, celery
A bunch of parsley
1 shallot
Oil
400g of rice
1 glass of white wine
Butter
Chopped parsley
Preparation
Boil the chopped vegetables, add the salt and soak the gobies in the stock. Leave to simmer for about 40 minutes, drain the fish and vegetables and keep aside. Filter the stock from any bones and crush the goiters in a metal strainer, in order to extract the pulp and remove only the skin and thorns.
In a saucepan, brown a finely chopped shallot with oil until it becomes translucent. Then add the rice and let it toast, blend it with white rice and then wet it with the goby broth until it is cooked. Whisk the rice with a generous amount of butter, sprinkle with chopped parsley and serve immediately.
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