Torboli di Garda con Riso e Lavarello
Torboli and Riva del Garda, Veneto/Trentino border
A preparation specific to the Lake Garda shores of both Lombardia and Veneto: lavarello (whitefish, Coregonus lavaretus) filleted and cooked risotto-style with Carnaroli rice in a fumet made from the lavarello bones, finished with butter and Parmigiano. The lake fish has a delicate, slightly earthy freshwater character that requires a lighter-bodied fumet than sea fish would demand. The Torboli (a town on the lake's northern tip) version uses wild bay leaves from the lake shores in the fumet.