Goby Risotto

Clean the 800g (28.22 oz) gobies, removing the innards and quickly rinsing them. Let them drain well before cooking, so the oil doesn't splash and the seasoning retains its intensity.

Pour the seed oil into a saucepan and add the cloves of garlic whole, peeled. Heat over medium heat until they turn black: this is an indicator of how well they're toasted. Remove them immediately, without leaving them in the oil longer than necessary.

Put the gobies in the saucepan, season with salt and pepper generously. Sauté them in hot oil, then continue cooking until the flesh begins to soften and the bottom is fragrant, maintaining medium heat to prevent the seasoning from burning.

Pour the white vinegar over the gobies and let it evaporate completely. Wait until the pungent aroma fades and a drier sauce remains at the bottom: only then proceed with adding the water.

Add a little water in the saucepan and cook the gobies. Let it simmer until the liquid reduces and takes on a concentrated consistency, without becoming watery. The sauce is ready when it lightly coats the bottom of the pan. saucepan.

Transfer the gobies and stock into the food mill and process the mixture until you obtain a smooth sauce. Discard any unsuitable solids and collect the pureed part, which will be used to evenly flavor the rice.

Heat a drizzle of olive oil extra virgin olive oil in a saucepanIf desired, add half a chopped onion and let it soften. Add the Carnaroli rice and toast, stirring, until the grains are glossy and warm, but do not brown.

Add the strained sauce to the rice and stir to distribute it. Cook the risotto, adding a little water at a time as needed, and maintaining a steady simmer. Stir until the grains are cooked and the base remains soft and creamy.

At the end of cooking turn off the heat And vigorously stir Drizzle the risotto with extra virgin olive oil. Stir until smooth and well-combined, then serve immediately, while the rice is still warm and the seasoning is evenly distributed.