Risotto de Gò
Risotto de gò is a creamy Venetian lagoon risotto cooked in a rich, savoury stock made from sieved grass goby fish. In standard Italian it is known as risotto ai ghiozzi.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Large stockpot
- •Fine food mill
- •Wide heavy-bottomed risotto pan
- •Wooden spoon
- •Ladle
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 14 g
- carbs
- 64 g
- fibre
- 2 g
- protein
- 24 g
- calories
- 480 kcal
Instructions
- 1
Place the cleaned goby fish, carrot, celery, half the onion, and cold water in a large pot.
- 2
Bring to a gentle boil, skim any surface foam, and simmer over low heat for 25 minutes.
- 3
Pass the broth, fish, and vegetables through a fine food mill, pressing firmly to extract all the soft fish flesh.
- 4
Discard the remaining bones and skin, then keep the cloudy, rich stock hot on low heat.
- 5
In a wide pan, sweat the remaining onion in olive oil over medium-low heat until completely soft and translucent.
- 6
Add the Vialone Nano rice and toast for two minutes until the grains become hot and translucent around the edges.
- 7
Pour in the white wine and stir gently until the liquid evaporates completely.
- 8
Ladle in the hot fish stock gradually, stirring steadily as the rice absorbs the liquid.
- 9
Continue adding broth for 14 to 16 minutes until the rice is tender with a slight bite.
- 10
Remove the pan from the heat, add the chilled butter and parsley, and beat vigorously to create a flowing wave texture.
- 11
Season with salt and pepper, rest covered for two minutes, and serve in warm shallow bowls.
Chef's tips
Passing the fish flesh through the food mill is vital because the puréed meat gives the broth its cloudy richness. Vialone Nano rice is the classic choice here because it releases starch rapidly to create a fluid, wavy finish without heaviness. Never add cheese to this dish, as dairy cheese masks the sweet, delicate mineral flavour of lagoon fish.
Ingredient substitutions
- gò (grass goby) → fresh tub gurnard, red mullet, or small whole rockfish for making the stock
- unsalted butter → a final drizzle of extra virgin olive oil for a traditional dairy-free lagoon finish
- Vialone Nano rice → Carnaroli rice, cooking two minutes longer
Storage
Best eaten immediately; keep leftovers in an airtight container in the fridge for up to one day.
Reheating
Reheat gently in a saucepan with a few tablespoons of boiling water or fish stock, stirring until creamy.
Common mistakes to avoid
- •Straining the fish stock through a cloth instead of milling the meat into the liquid
- •Adding Parmigiano or Grana Padano, which overwhelms the delicate lagoon fish flavour
- •Allowing the risotto to dry out rather than keeping it loose and flowing
Serving suggestions
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