Risotto cotton club
Instructions
Fry the onion in oil and butter, then add the rice and soaked with wine.
As soon as the wine will evaporate, add the cuttlefish with their black and appropriately salty broth, Cook for about 18 minutes, stirring constantly.
Add pepper, butter and Cook, stirring, for 2 minutes.
Prepare the sauce.
Cubed fish fillets and fry them in a pan with oil and the finely chopped onion, sprinkle with half a small glass of brandy and half a glass of wine and then add the chopped fresh coriander, the packet of Saffron and a glass of broth.
Cooking must last more than 7 minutes.
Pour in fontana the risotto on a plate with the sauce, which, as you wish, it can be decorated with a sprinkling of Red caviar.
Ingredients and dosing for 4 persons
- 280 g of rice
- 250 g of cuttlefish
- Sepia
- Olive oil
- 100 g of butter
- Head 1 of garlic
- 1 fine chopped onion
- 1 leaf of laurel
- 1 glass dry white wine
- 100 cl of broth (preferably fish stock)
- For the sauce:
- 4 perch fillets, diced
- 1 chopped onion
- 1 sachet of saffron
- 20 g of coriander
- 50 G = = Cream
- 1/2 cup of brandy
- 1/2 cup of white wine
- 1 glass of fish broth
- Salt
- Pepper