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.

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.