Risi e Bisato

Risotto with Eel

Preparation info
  • Serves


    • Difficulty


Appears in
Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

This superb risotto, which is made with eel, comes from the Veneto. Serve it with a Piave Verduzzo.


  • 300 g (10 oz) fresh eel (can be a fresh water or sea fish)
  • a handful</


Skin, gut and wash the eel then cut into short chunks. Chop the parsley and garlic together, put into a saucepan with the oil and heat gently. Add the eel to the pan and sprinkle with a little salt. Add the bay leaf and lemon juice, cover and cook for about 10 minutes.

Stir in the rice and half the broth, stir and continue to cook, adding more broth as soon as it is absorbed, until the