Black and green risotto
Instructions
Carefully clean the cuttlefish, cut them all into small pieces and keep aside only three or four bags of ink.
In a large saucepan heat oil, add the cuttlefish and when I become just browned add the chard leaves, washed and chopped.
Cook covered for half an hour.
Pour in the pan the rice and add the ink held aside.
Mix to taste, then diluted with hot water to the mixture and bring to cooking the risotto.
Add salt and pepper.
Serve with grated cheese and serve.
Ingredients and dosing for 4 persons
- 250 g of rice
- 300 g of cuttlefish
- 500 g of beets
- 4 tablespoons of olive oil
- 1 cipollina
- 1 clove of garlic
- Grated cheese
- Salt
- Pepper