The Risotto of Casanova

The legend say that Casanova was born and raised in Venice, had a passion, as well as for women, even for the Risotto of the Doge. At least that is what an old book of Venetian cuisine reported, in its time based on a paper in 1720 which indicated, in fact, the dish as the favorite of the famous novelist and Venetian seducer.

We bring you the recipe that fulfilled the desires of Casanova.

The Risotto of Casanova – Ingredients for 4 people:

300 gr. Vialone nano Rice, 12 oysters, 4 of which are whole, 1/2 liter of dry white wine, 3 liters of Gò broth, 2 cloves of garlic, 1 onion, olive oil, parsley, salt and pepper, 30 gr. Parmigiano-Reggiano, 50 gr. of butter, lemon wheels for garnish.
Prepare a light soffrito with garlic, olive oil, parsley, salt and pepper to taste and previously shelled oysters. Prepare a light soffrito with garlic, olive oil, parsley, salt and pepper to taste and oysters previously shelled. In a saucepan, sauté the onion, add the rice and toast it for a few minutes. Sprinkle with the white wine and let it evaporate, then continue cooking adding ladles of the  Gò broth. Once cooked in a saucepan lightly brown the rice, Parmigiano-Reggiano and butter.

Meanwhile, cook the remaining oysters on the hot-plate, open but whole, seasoned with a little pepper and a little dry white wine. Serve using the oysters whole and the wheels of lemon as garnish.

Goes well with Pinot Blanc or Sauvignon.

Preparation time: 20 minutes

For more information visit the Doge palace  or  call us at (+39) 055-713655.

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