Emilia-Romagna-Style Eel Risotto | Saveur

Ingredients

• 1 medium yellow onion, peeled and halved
• One 1¼-lb. eel fillet, cut crosswise into 3-in. pieces
• 2 bay leaves
• 1 tbsp. extra-virgin olive oil
• 1 tbsp. unsalted butter
• 2 medium celery stalks, finely chopped (½ cup)
• 1 small carrot, peeled and finely chopped (⅓ cup)
• 1 cup dry white wine
• 1½ cups carnaroli rice
• ½ tsp. kosher salt
• 2 oz. parmesan or pecorino cheese, grated