Ristorante Ramina
Ingredients and quantities

Quantities for 4 people:

  • 250g rice
  • 2 eels, weighing approx. 300g each
  • 70g grated hard-grain cheese
  • 20g grated Pecorino cheese
  • 1 onion
  • 1 carrot
  • 1 celery stalk
  • sale
  • nutmeg
  • a little tomato concentrate (optional)
  • sparkling water
  • flour
Accompanying wines:
Bosco Eliceo DOC Bianco

Eel risotto

Type of recipe: First courses

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Preparation method:

Put the eel skin, bones and heads in a pan of water with the celery, carrot and onion and boil to obtain a stock, occasionally skimming off any impurities. In a separate pan, fry the chopped onion and chopped eel flesh, adding a little of the stock prepared using the fish offal (filter the stock to remove any remaining bones). Cook for a while, then add the rice and continue, occasionally adding some stock, until the rice is perfectly cooked; the risotto should be fluid or “flowing in waves”. A few minutes before the risotto is fully cooked, add the nutmeg, the grated hard-grain cheese and Pecorino cheese and season with salt if necessary (the tomato concentrate is optional and for those who want to give their risotto a little colour). Cut the remaining eel into approx. 1 cm cubes and drop them in some sparkling water. Drain, toss in flour and fry until crispy. Use to garnish the risotto before serving.

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