Address: Via Galuppi, 221, 30012 Burano, Venice
Phone: 041-73-00-30
What is
risotto? What makes a good risotto? I'm not familiar with risotto growing up but the main component that makes up risotto, rice, I am very familiar with. Rice is a common starch component in any person's diet growing up in Asia. We have rice for almost every single meal. It's not uncommon to see rice accompanying breakfast. However, as much as rice is a blank canvas as potato is to most western cuisine, they are usually cooked bland in Asian cuisine. We usually start a plate with plain boiled rice and then drench it with main entrees which are usually sauce based or are soupy. When I first had risotto, it was as foreign as it is familiar. But it all makes sense eventually. Why not make it rich and creamy? Why not infuse it with meat or fish or vegetable based broth? Why not make it as flavorful as you can and serve it as is?
When I first saw Da Romano on No Reservation, I knew I had to go there one day. I'm constantly searching for the best Risotto and the Risotto which Anthony Bourdain ate at Da Romano was one of the most appetizing Risotto I've seen. But what is Goh Risotto? Well, apparently Goh Risotto is risotto made from Goh Fish, which is a type of fish that lives in the mud of Venetian lagoon. Da Romano has been making and serving this dish for over a 100 years! But to get to the restaurant, which is in Burano (lace) island, takes about 45 mins ferry ride from Venice. Sounds like a long ride just for food? I promise you it's worth every min of the nauseating ferry ride.
The restaurant is located on the main street, just ask around once you get to the island and you'll find it in no time. Our waiter was very friendly, we told him we came here to try the restaurant's famous Goh risotto after watching it on no reservation. He turned around and announced to the owner of the restaurant (who also appeared in the episode dining with Tony) that it was Anthony Bourdain that brought us here! (I think)
We were invited to visit the kitchen when the chef was preparing our Goh risotto. Even though I have seen it on television, it was still pretty fascinating to see it in person. Watching the chef flip the risotto up in the air with just wooden laddle and the pot was like watching a circus act in a carnival. All of that didn't matter if the end product is not impressive, but the Goh Risotto, just like how it looked on television, was really one of its kind. Maybe it was the intense flipping action which release the starch in the rice in a certain way that blends perfectly with the intense flavor of the "poor man"'s Goh fish broth. Or it could be the bountiful of butter. I can still vividly remember the taste. We also ordered the squid ink risotto (surprisingly is tomato based and has a different flavor profile), Spaghetti ala vongole, Mix seafood crudo with sardine, baby squid, baby octopus, sea snail, langoustines/shrimp, and they were all amazing. The star of the meal was definitely the Goh risotto and it has taken the trophy as the best risotto I've ever had. It was one of the most memorable dish we've all had during this Italy trip. If you're ever in Venice, do take that nauseating ferry ride to Burano for this risotto. It's worth it, and the island itself is really charming, peppered with bright colorful buildings and other photo opportunity. It's as close to an Italian vacation as you'll be able to seek.
We witnessed the famous "risotto flipping" action when visiting Da Romano kitchen. Thank you for letting us into your kitchen!
Our charming and friendly waiter
Goh Risotto
Squid ink risotto
spaghetti ala vongole
