Risotto with eel

Difficulty: medium

Time: 30/45 minutes


Ingredients for 4 persons:

600 g of skinned and gutted eels, 400 g of rice Carnaroli variety, Vinchef, 2 big tomatoes, 1 garlic clove, 4 spoonfuls of oil, salt, pepper. 


Preparazione: In a saucepan heat up two spoonfuls of oil with a clove of garlic and remove garlic as soon as it turns golden brown.

Add the minced tomatoes, let them flavour for a few minutes, then add the eels cut into small pieces, stir carefully, season with salt and pepper and cook for about 15 minutes.

Take off the flame, remove the fish from the pan and keep it apart warm.

In another pan heat up another two spoonfuls of oil, add the rice, stir; after few minutes sprinkle with Vinchef and let evaporate.

Then move the rice into the saucepan of the sauce and cook it, sprinkling it, if necessary, with some hot water. When the risotto is nearly cooked, add the pieces of eel and stir. At the end the risotto should come out creamy.

Take off the fire and serve.