Smoked Eel and Broadbean Risotto

 
Ingredients:
2c risotto rice
200gm smoked eel
1 onion
3 cloves garlic
Handful of rocket
Handful of flatleaf parsley
1c broadbeans (frozen fine)
50ml olive oil
50g butter
1.2L chicken stock
150ml white wine
2 lemons
2 slices white bread
50ml cream
 
Method:

   1. Blend the bread to rough bread crumbs and fry in a pan with olive oil on a med to low heat till crisp, mix together with some chopped parsley and lemon zest. Put aside for the garnish.
   2. Bring chicken stock to a simmer.
   3. Put broad beans in a bowl if frozen and pour boiling water over them then peel.
   4. Finely dice onion and garlic then soften in a pot with olive oil and the butter for a couple of mins.
   5. Add rice and coat with oil then add wine and cook off, now slowly start adding the stock by the ladleful stirring constantly at first until you've added about 2/3 then turn down heat and put a lid on it for about 5 mins.
   6. Shred the eel with a fork.
   7. Roughly chop the rocket and zest the lemon.
   8. Add the rest of the stock till it’s a loose consistency and when rice is just about cooked add the eel, zest, rocket, broad beans and cream. Season.

Serve in bowls sprinkled with the fried breadcrumb mix.
 
Recipe by Adrian Hill.

Click Below To Order Our Products:
Smoked Eel