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Risotto di go' - the recipe

Thursday, 06 April 2017
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Matteo loves this recipe because it represents both the philosophy of the restaurant and his career path as a chef. This is a traditional venetian dish inventend in 1500s by the fishing communities of Burano - the island where he was born - with a modern twist given by the addition of nori seaweed and katsuobushi. This combination coms from his experience at  Nobu in London and form his several trips to Japan with his Japanese wife.


  • Ingredients for the broth:
1 kg of gò (black goby) cleaned and eviscerated
2 garlic cloves
1 L 1/2  of cold water
1 onion
1 celery
1 bay leaf
5 parsley stalks
1 cup dry white wine

  • For the risotto:
280 g Carnaroli rice
1 teaspoon minced shallot
Dry white wine for blending
1 tablespoon butter
1 teaspoon of parmesan cheese
1 dash of lemon

  • Finish:
Nori seaweed, chopped

  • Method
For the broth: Sauté the garlic unpeeled with some olive oil, remove the garlic and pour the fish. Toast them and sprinkle everything with the white wine until it evaporates. Once evaporated pour cold water to cover the gò. Add onion, celery, parsley stalks and bay leaf and simmer for 30 min. From time to time to skim the broth. Turn off the heat and let stand for 20 minutes. Pass the broth in a Chinoise to filter it and remove all the bones.
For the risotto: Sauté the shallot in a risotto pot until brown, add the rice, salt and toast it. Add the white wine until it evaporates and then start adding the broth a little 'at a time, stirring constantly until cooked. Once cooked you need to remove the risotto from the heat, add some salt, pepper, butter, a bit 'of parsley, Parmesan cheese and a dash of lemon and keep on whisking.
Finish: Serve the rice and add right at the end the nori seaweed and katsuobushi flakes on top.