In Italy Risotto can be eaten in almost infinite ways. This recipe shows you how to make a Risotto with eel straight from Comacchio's cookbook, a town of Emilia Romagna in the province of Ferrara. They are very skilled with eel!
Image by leonardo4it, released under Creative Commons license.
Open the eel, lift the bone, clean up the innards and then wash the eel. Then make few cuts and extract the pulp (you can ask for this whole operation the fishmonger).
Boil in a pot of water the skin, the bones and the head along with celery, carrot and onion, until you get a tasty broth. We are going to use that broth for the risotto.
In a separate pan, saute a bit of onion with oil, add a little stock, add the chopped eel and cook. To avoid the smaller thorns remained in the flesh of the fish end up in the risotto, you can pass the pulp through a sieve.
Add the rice in the pan where you cooked the eel, stir and add slowly the broth; you need to get the right consistency to the risotto. Stir continuously, add a bit of salt and the tomato paste to give a little color to the risotto.
Grate the two cheeses two or three minutes before the rice is cooked, then add them together with a sprinkle of nutmeg.
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