Today in Venezia
Introduction: Word is that Risotto del Doge was Giacomo Casanova's favorite dish.
At least that's what is written in an old Venetian cook book, which in turn based this story on an older book, written in 1720 and affirming that this was the dish the famous Venetian writer and seducer loved the most.
Ingredients: for 4 persons
300 gr. of rice Vialone nano, 12 oysters of which 4 left whole, 1/2 liter of dry white wine, 3 liters of Gò broth, 2 cloves of garlic, 1 onion, Oil, Parsley, Salt and pepper, 30 gr. Parmigiano-Reggiano cheese, 50 gr. butter, Round lemon slices for decoration
Preparation: Prepare a light soffritto (sautéed mixture of finely chopped ingredients) with garlic, oil, parsley, salt and pepper, and shelled oysters. Finely chop the onion; add the rice and toast it for a couple of minutes. Cook the rice in the Gò broth. Once the rice has been cooked, add the soffritto, dry white wine, Parmigiano-Reggiano cheese and butter. In the meantime, let cook the four whole, and open, oysters seasoned with a bit of pepper and a drop of dry white wine.
Serve with the whole oysters and lemon slices as decorative trimmings.
Accompany with wine, Pinot Bianco or Sauvignon.
Preparation Time: 20 minutes