Cuttlefish risotto alla veneziana
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 goes away completely and cut into small pieces.
Place the oil in a large saucepan, start to fry the chopped onion and the clove of garlic.
When garlic is nicely browned, delete it, then add the chopped parsley and the cuttlefish, roast them for about 10 minutes.
When clams begin to turn Golden spray them with wine, then add the rice, stir well for 5 minutes making toast, then lightly salt a cup of hot water and diluitevi in the small tomatoes.
Washed with this water preparation a little at a time, until the rice is cooked al dente but dense but not too dry.
Adjusted last salt, season with a pinch of freshly ground pepper and serve piping hot.
Ingredients and dosing for 4 persons
- 1000 g of cuttlefish
- 320 g of rice
- 1 glass dry white wine
- 5 tablespoons of olive oil
- 1 onion
- 1 clove of garlic
- 1 tablespoon of few tomato
- 1/2 tablespoon of chopped parsley
- Salt
- Pepper