Black risotto with cuttlefish
Instructions
Prepare the cuttlefish: remove the pen, the eyes, the mouth, put aside the ink SAC, spellatele, wash them and cut them into strips.
FRY in 3 tablespoons of olive oil and chopped garlic chives.
Just have browned, add the cuttlefish, adjust salt and pepper and let stand for a few moments.
Wet with white wine with a little water and cook over low heat for about 40 minutes and more.
Half-cooked rice mixed with cuttlefish and let flavour for a few minutes.
Then squirt with the hot fish stock and then pour the ink also kept aside.
When the rice is cooked, it should be rather soft, vinegar with a knob of fresh butter.
Accompanying wines: Isonzo Bianco DOC, Trebbiano d'Abruzzo DOC, Bianco Alcamo DOC.
Ingredients and dosing for 4 persons
- 350 g of rice
- 1000 g of cuttlefish
- Fish broth
- 1 cipollina
- 1/2 clove of garlic
- 30 g of butter
- 1 glass dry white wine
- 3 tablespoons of olive oil
- Salt
- Pepper