Risotto with Cuttlefish (3)
Instructions
Carefully clean the cuttlefish.
Remove their eyes, the bone, the mouth and the ink bag.
Wash them for a long time so that black is destroyed completely and cut into small pieces.
Place the oil in a saucepan and put to fry the chopped onion and the clove of garlic.
When garlic is nicely browned, delete; then add the parsley and the cuttlefish Sauté them for 10 minutes.
When the mollusks will start to turn Golden, spray them with wine, then add the rice, stir well for 5 minutes making toast, lightly salted Cup of hot water and diluitevi in the tomato sauce.
Washed with this water preparation a little at a time, until the rice is cooked al dente, dense but not too dry.
Adjust the salt to taste, season with a pinch of freshly ground pepper and serve piping hot.
Ingredients and dosing for 4 persons
- 1000 g of keep cuttlefish
- 300 g of rice
- 1 glass dry white wine
- 5 tablespoons of olive oil extra virgin
- 1 chopped onion
- 1 clove of garlic
- 1 tablespoon of tomato sauce
- 1/2 tablespoon of chopped parsley
- Salt
- Pepper