Creamy smoked eel risotto with fragrant fresh mint

Creamy smoked eel risotto with fragrant fresh mint


  • 300 g of rice
  • 50 ml of olive oil
  • 1 onion
  • 1 sprig of green onion
  • 200 ml of dry white wine
  • 1 liter of water
  • 200 g of smoked eel
  • leaves of the 1/2 of the bundle of fresh mint or lemon balm
  • salt, pepper to taste

Servings: 4


Warm up the olive oil (or butter) in a frying pan and fry the onions for 4 minutes. Add the rice and continue frying for another 2-3 minutes, stirring. Add wine, cook for another 3 minutes, until the alcohol evaporates and the liquid is absorbed. Than start to add a little broth (or water) with a large spoon. Continue cooking for about 20 minutes until thickened. Remove from heat, add mint, a little butter and smoked eel fillets. Mix and put on plates, sprinkle with freshly ground pepper and put several slices of smoked eel on top. This sophisticated seafood dish tastes very delicious!

Cooking time – 40 min.