Risotto with cuttlefish
Instructions
Clean the cuttlefish, remove the bones, the eyes, the mouth; put aside the ink locks without breaking them.
FRY in two tablespoons of olive oil 1 garlic clove and half chopped onion, add the cuttlefish cut into strips, season, add salt, pepper, washed with wine, evaporate and cook for half an hour (if you are small cuttlefish) or longer.
Add the rice and the ink.
Baking courses salt-water bathing.
When cooked salad seasoned with about 40 g of butter.
Serve immediately.
Ingredients and dosing for 4 persons
- 350 g of rice
- 400 g of cuttlefish
- 1 onion
- White wine
- 1 clove of garlic
- 2 tablespoons of olive oil
- 40 g of butter
- Salt
- Pepper