Goby and clam risotto
Fiaschetteria Toscana


Ingredients (serves 6)
For the goby stock
2.5 kg. gobies
2 stalks of celery
1 ½ onions
2 bay leaves
2 cloves of garlic
½ glass of white wine

Preparation
Lightly fry the vegetables and herbs in a pan and add the cleaned fish; brown, then add the white wine. When the wine has completely evaporated, add water, bring to a boil and cook for about 20 minutes. Sieve the mixture without the herbs to create a stock, which should be returned to a boiled

For the clams
2 kg. clams
½ litre of wine
1 clove of chopped garlic - olive oil

Preparation
Lightly fry the garlic in a pan and add the washed clams. Soak with white wine and cook, covered, over a high heat until all the clams are open. Separate the stock from the clams; the former must be decanted, the latter shelled. Combine the stock and clams again

For the risotto
480 gm. vialone nano rice
goby stock
clam stock
½ clove of chopped garlic
½ glass of white wine
extra virgin olive oil
salt
pepper
chopped parsley

Preparation
Lightly fry the garlic in olive oil, add the rice, then the wine. When the wine has evaporated, add the goby stock. When half cooked, add the clam stock. Try to keep the risotto moist and when almost cooked add the parsley, a knob of butter, salt and pepper. Whisk well and serve.

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