Black Risotto (Risotto Nero)
Instructions
Clean the cuttlefish and keep aside two bags of ink.
Saute the onion and garlic, then add the chopped squid, Cook for 10 minutes and pour over the wine and ink.
Half-cooked add the rice and cooking gradually adding the broth.
Before serving, sprinkle with pepper and parsley.
Ingredients and dosing for 4 persons
- 300 g of rice
- 1000 g of cuttlefish
- 2 glasses of white wine
- 5 tablespoons of olive oil
- 1 chopped onion
- 1 clove of garlic
- 100 cl of fish broth (or water heater)
- Parsley
- Salt
- Pepper