Risotto with goby fish

Put the goby fish in a saucepan with cold water, onion and celery, bring to the boil and simmer for an hour until you have obtained a yellowish stock.

Add a glass of olive oil. Toast the rice in a pan and gradually add the goby fish stock (after straining well).

Cook the rice. Cream with butter, Parmesan and finely chopped parsley. When well stirred and creamy, it is ready to serve. Cooking time: 18 minutes.

Ingredients for 4 persons
  • 350 g Vialone Nano rice
  • 500 g Goby fish
  • 1 onion
  • 2 celery stalks
  • 100 g butter
  • 100 g Parmesan
  • finely chopped parsley
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Risotto with goby fish