Risotto with Eel

Sauté shallots and garlic in olive oil – add long-grain rice – stir everything together so that the oil combines with the long-grain rice.

Then extinguish with clear soup and a little wine – stir – add smoked eel skin. Then add a little bit of clear soup/wine while stirring continuously – the long grain rice absorbs it – must be stirred again then add clear soup/wine again.

This stirring process takes 15-20 min. In between, test the rice for firmness. When it is cooked enough, it is seasoned with parsley, lime, salt and parmesan.

Serve with fresh eel fried in olive oil, skinned, with salt, pepper and a little bit of dr. rosemary. Or filit the smoked eel and bring to the table with the risotto.

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