- 300g Arborio or Carolina rice
- 50ml olive oil or 2 tbsp cow butter
- 1 red onion
- 1 spring onion, thinly sliced
- 200 ml dry white wine
- 1 liter vegetable stock or water
- 200 g smoked eel
- ½ bunch of fresh mint or lemon balm, leaves only
- Salt and paper to taste
Preparation and cooking time - 40 minute
Heat the olive or butter in a pan ant sauté the onions for 4 minutes. Add the rice, and continue for 2-3 minutes, stirring continuously.Add the wine, cook for 3 minutes to evaporate the alcohol and until all liquid is absorbed. Add a ladleful of hot stock or water simmer until absorbed, stirring frequently. Keep adding ladlefuls of stock or water and stirring allowing each ladleful to be absorbed before adding the next. Continue for about 20 minutes.
Remove from heat, add the mint, a little butter and the smoked eel. Stir, serve on plates, season with freshly ground pepper and top with a little smoked eel.