Smoked Cheese and Eel Risotto
Equipment
- Large skillet or sauté pan
- Wooden spoon or spatula
Ingrediënten
- 1 onion finely chopped
- 2 cloves garlic minced
- 2 red bell peppers diced
- 1 pint cherry tomatoes halved
- 100 g smoked eel diced
- 150 g smoked cheese diced into 1/2 cm cubes
- 50 g butter
- 300 g Arborio rice
- 900 ml chicken broth from bouillon cubes
- Salt and pepper
Instructies
- Peel and finely chop the onion and garlic.
- Clean the bell peppers, remove the seeds, and cut them into pieces.
- Wash the cherry tomatoes and halve them.
- In a large skillet, melt the butter over medium heat.
- Add the chopped onion and minced garlic, and sauté for 2 minutes.
- Add the Arborio rice to the skillet and stir continuously for 5 minutes until the rice is coated with butter and slightly translucent.
- Pour in 1/3 of the chicken broth and bring to a boil while stirring.
- Gradually add the remaining chicken broth to the skillet, allowing the rice to absorb the liquid each time before adding more.
- Continue until all the broth is used, stirring constantly.
- Cook the risotto for about 20 minutes until the rice is tender.
- Add the diced bell peppers to the risotto 10 minutes before the end of the cooking time.
- Stir in the cherry tomatoes and diced eel, and cook for an additional 2-4 minutes until the tomatoes just start to soften but are not mushy.
- Season with salt and pepper to taste, then fold in the diced smoked cheese.
- Serve the risotto immediately.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this dish with a medium-bodied white wine such as Chardonnay or Pinot Grigio to complement the smoky flavors of the cheese and eel. Alternatively, a light-bodied red wine like Pinot Noir could also work well.Nutritional Information
Calories: 500 kcal | Carbohydrates: 60 g | Protein: 20 g | Fat: 20 g | Sugar: 5 g
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