Tomato risotto and cuttlefish
Instructions
Remove the bone and black with cuttlefish, slightly brown in olive oil with the chopped onion and then join the tomato, parsley, wine, salt and pepper.
Simmer for 30 minutes and then add 1 liter of water.
After cooking add the rice and cook for 20 minutes.
Ingredients and dosing for 4 persons
- 400 g of cuttlefish
- 300 g of rice
- 1 onion
- Parsley
- 1 tablespoon of tomato paste
- 1 glass white wine
- 4 tablespoons of olive oil
- Salt
- Pepper