Gut, wash and chop the eels into pieces. Place them in the oven by laying them on a baking tray with the garlic, a couple of bay leaves, a bit of oil and 50 g of white wine. Cook at 180°C for about 40 minutes. After cooking, cool and remove skin and bones. The pulp thus obtained and cooking juices will serve to cream the risotto.

After cleaning the bones in cold water, place them in a pot with all the cold ingredients. Bring to a boil over a constant low flame. Boil for about 20 minutes and turn off the heat. Allow the broth to rest and decant for another 30 minutes, and finally strain the liquid obtained using a colander and cloth.

Chop the shallot and begin to sauté it in a saucepan with some extra virgin olive oil without browning. Add 100 grams of white wine and allow it to reduce. Add the rice, toast and start cooking it by adding hot broth as needed. At mid-cooking, combine the eel cooking juices and then more broth. When the rice is al dente (on the hard side), add the eel meat, parsley and butter. Add salt and pepper to taste. Cream by adding broth to bring the risotto to perfection.

Cut the Voghiera Garlic (Aglio di Voghiera DOP) heads in half, season them with a pinch of salt, rosemary and bay leaf. Wrap them in aluminium foil and bake in the oven at 180°C for about 20 minutes. Remove the pulp and blend it with liquid cream. Pour into a siphon, charge and keep warm.

Serve the risotto with the aid of a food ring mould, garnish with the Voghiera Garlic (Aglio di Voghiera DOP) mousse dispensed from the siphon.