Risotto with conger
Instructions
Clean the conger eel and cook for 15 minutes in lightly salted water and perfumed with bay leaves and thyme.
Leave it to drain, remove skin and bones and mince the pulp.
Saute garlic with 4 tablespoons oil and gold will just delete it.
Join seafood flesh, FRY for a few minutes, stirring, then add the rice, salt and bring to cooking wetting with the cooking broth.
Add a knob of butter, pepper and parsley.
Ingredients and dosing for 4 persons
- 300 g of slices of conger eel
- 350 g of rice
- 2 cloves of garlic
- Parsley
- 1 == Pto Thyme
- 1 leaf of laurel
- 1 walnut butter
- 4 tablespoons of olive oil
- Salt
- Pepper