Risotto di gò

Risotto di gò is a traditional Venetian risotto made with gò (also known as gobio or goby fish), a small fish found in the Venetian Lagoon. This dish is particularly famous on the island of Burano, where it has been cherished for generations. The essence of risotto di gò lies in its delicate, briny flavor that showcases the freshness of the lagoon fish. To prepare the dish, goby fish is simmered to make a light, flavorful broth, which is then used to cook the risotto. The broth is often enriched with a soffritto (a sautéed mixture) of onions and olive oil, and sometimes a splash of white wine. Risotto di gò is typically served as a first course, and its simplicity is meant to highlight the freshness and flavor of the local ingredients.