Eel Risotto
calories: low
category: first
cost: basso
difficulty: medium
preparation time: 60
Ingredients
Eels 350 gr. Garlic
Parsley 1 sprig
Extra-virgin olive oil 4 spoonfuls
Bay Leaves 1
Lemons 1
Broth 2 spoonfuls
Rice 350 gr
Salt to taste
Pepper Corns as required
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Wine Tips
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Parsley 1 sprig
Extra-virgin olive oil 4 spoonfuls
Bay Leaves 1
Lemons 1
Broth 2 spoonfuls
Rice 350 gr
Salt to taste
Pepper Corns as required
See our
Wine Tips
for your meals
Preparation Cut the eel into pieces. Chop the garlic and the parsley finely and sauté in a pot with the oil. Add the eels, the bay leaf and the juice of one lemon. Stir and cook slowly for 10 minutes, adding a little broth.
Then add the rice cook for 18 to 20 minutes, adding the broth as required a little at a time. When the rice is cooked, add salt to taste and season with freshly ground pepper. Serve at table straight away. The Chef's tips Pinot Bianco Piave a dry wine from the Venetian province. Curiosity In Italy there are red and white sauces, the former with tomatoes and the latter without.
Then add the rice cook for 18 to 20 minutes, adding the broth as required a little at a time. When the rice is cooked, add salt to taste and season with freshly ground pepper. Serve at table straight away.
