Emilia-Romagna-Style Eel Risotto
Earthy freshwater fish and white wine flavor this eel risotto recipe from Comacchio, Italy.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Pot
- Fine-mesh sieve
- Mixing bowl
- Tongs
- Plate
- Skillet
- Ladle
- Stove
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spoon
- Serving bowl
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
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