Risotto with eel

Frank Bordoni's creamy risotto perfectly balances the rich flavour of eel. A wonderfully satisfying winter supper dish
By Frank Bordoni
Risotto with eel
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • 250 g eel
  • 2 tbsp olive oil
  • 1 onion, hopped
  • 1 clove garlic, crushed
  • juice of ½ lemons
  • 850 ml hot vegetable stock
  • 250 g arborio risotto rice
  • 2-3 fresh bay leaves
  • 175 ml dry white wine
  • 40 g unsalted butter
  • small bunch of flat leaf parsley, trimmed and roughly chopped
  • freshly ground salt and black pepper

Tips and Suggestions

Ask your fishmonger to skin and chop the eel for you.


1. Wash the eel, remove the skin and the spine and then cut it into bite-sized pieces.

2. Heat the oil in a large heavy-based frying pan over medium heat. Add the onions and garlic and gently fry for 3-4 minutes until beginning to soften.

3. Add the eel and fry for a few minutes, turning, until slightly browned. Add a little sea salt, the lemon juice and a ladleful of hot stock.

4. Once the eel begins to soften, add the rice and stir for a minute until translucent.

5. Add the bay leaves and white wine, stirring continuously.

6. When the rice has absorbed the liquid, add another ladleful of stock and continue to stir. Continue stirring and adding stock, a little at a time, until all the stock has been absorbed.

7. Season with salt and pepper to taste and stir in the butter.

8. Serve in bowls and sprinkle with chopped parsley.

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