chef recipe






Eel Risotto
Risotto con anguilla

Eel Risotto





Yuichi Hino Tomokazu Hino


Ingredients

Serves 4
400g brown rice
2 broiled eels (seasoned)
A small amount of eel entrails
1/2 onion (minced)
1 clove garlic
2 red cone peppers
100cc white wine
1500cc stock
Olive oil
Parmesan cheese (grated)
Parsley (minced)



Directions

  1. Combine the brown rice and water in a pressure cooker and cook for 20 minutes.

  2. Crush the garlic and fry it with peppers in olive oil in a pan for a while. Add the onion and cook until golden.

  3. Add the rice to the pan and fry briefly. Sprinkle with the white wine and boil down to remove the alcohol.

  4. Add the stock gradually while cooking the rice.

  5. While cooking, chop the eels and add to the rice mixture. Stir while cooking until the rice becomes done but not too soft.

  6. Adjust the taste and stir in some Parmesan cheese.

  7. Serve on dishes and top with some more Parmesan cheese, the parsley and eel entrails.





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