Risotto with Cuttlefish (Risotto con Seppioline)
Instructions
Saute the garlic in a pan with oil and butter then add the cuttlefish cut into strips.
Let stand for 5 minutes and sprinkle with wine making it evaporate.
Join the nut crumble and cook for 30 minutes, adding a little broth.
Put the rice in a dish, covering it with 700 g of broth and cook with a lid in the oven for 18 minutes.
Fluff with a fork, season with salt and season with cuttlefish sauce by adding the chopped parsley.
Ingredients and dosing for 4 persons
- 300 g of clean cuttlefish
- 350 g of rice
- 2 cloves of garlic
- 40 g of butter
- 2 tablespoons of olive oil
- 1 glass white wine
- Chopped parsley
- 700 g of broth
- 1 nut
- Salt