Traditional Comacchio Eel Risotto

Ingredients: 500 gr. rice; 1 Kg. eel; 1 celery; 1 medium onion; 1 carrot; half a nutmeg; 1 bouillon cube ; 6 tablespoons tomato sauce; 50 gr. grated Pecorino cheese; 150 gr. grated Parmesan cheese; oil; salt.

Preparation: Clean the eels and keep the flesh. Put the skin in a pot with water, celery, onion, carrot and make a broth. Sauté 50 gr. of onion in a pan with some oil and add the eel flesh with 1/4 litre of water. After 30 minutes, when the flesh is soft enough, put it in a pot. Filter the broth. Add the rice and the nutmeg, some grated lemon peel and the tomato sauce to the meat. Add a little broth at a time and keep the rice boiling until cooked. Before turning off the heat, add the cheese. Serve very hot.