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Risotto with Eel Recipe
This risotto with eel recipe is simple and delicious. A perfect fish risotto recipe.
5
from 1 vote
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Course:
Risotto
Prep Time:
20
minutes
minutes
Cook Time:
45
minutes
minutes
Total Time:
1
hour
hour
5
minutes
minutes
Servings:
4
people
Calories:
685
kcal
Author:
Guido Pedrelli
Ingredients
▢
600
g
cleaned and skinned eels
▢
400
g
Carnaroli rice
▢
1
dl
1/2 cup of dry white wine
▢
2
large tomatoes
▢
1
clove
garlic
▢
4
tablespoons
olive oil
▢
salt
▢
pepper
Instructions
▢
In a
saucepan
, heat two tablespoons of olive oil with a clove of garlic; remove it when it becomes golden.
▢
Add the chopped tomatoes, leave them for a few minutes then add the eels cut into small pieces. Stir.
▢
Add salt and pepper and cook for about 15 minutes.
▢
Remove from heat, then remove the fish from the pan and set aside.
▢
In another pan, heat two tablespoons of olive oil, add the rice and stir.
▢
After a few minutes, sprinkle the wine and let it evaporate.
▢
Transfer the rice in the pan and cook the sauce dipping. If necessary, pour a little hot water.
▢
When the risotto is almost cooked, mix in the pieces of eel.
▢
In the end, the rice should be creamy. Remove from heat and serve.
Notes
If you want to make the rice ahead, use a
rice cooker
that has the risotto option.
Calories:
685
kcal
|
Carbohydrates:
83
g
|
Protein:
35
g
|
Fat:
19
g
|
Saturated Fat:
3
g
|
Cholesterol:
189
mg
|
Sodium:
210
mg
|
Potassium:
686
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
5760
IU
|
Vitamin C:
11.4
mg
|
Calcium:
68
mg
|
Iron:
1.8
mg
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