Risotto di Go

This tiny fish --the lagoon goby--provides the basic ingredient for one of the most celebrated Venetian dishes. Above all, it is on the island of Burano where the art of fishing and cooking have merged, with the little trattoria of Gato Nero setting the standard. The skilled cook honors the tradition of keeping the cooking of the risotto moist, or all'onda, to prevent complete absorption of the stock made with the addition of sea water when possible.

400 gr vialone nano rice
1 kg goby
1 onion, 1 stick of celery
1 carrot, 1 tomato,
1/2 lemon, 3 bay leaves
EVOO
1/2 glass white wine
50 gr butter
parmesan cheese
malden sea salt
ground black pepper
chopped parsley

1. put the gobies in a pot with all the veggies, cover with four fingers of water and boil until cooked
2. sieve and mash everything to obtain a stock condiment in which to cook the rice
3. put six tblsp of EVOO in a pot, add a few slices of onion and remove when golden
4. put in a paste of celery and parsley, a good quantity of goby stock and add the rice mixing constantly
5. pour in a little stock at a time and towards the end of cooking add the wine, butter, parmesan, parsley and seasoning