New| Risotto Al Nero Di Seppia | |||||||||||||||||||||||||||||||||||||
| Serves : 4 person(s) | |||||||||||||||||||||||||||||||||||||
| Ingredients | |||||||||||||||||||||||||||||||||||||
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| Preparation Method | |||||||||||||||||||||||||||||||||||||
In a pan, saute the onion and garlic in butter and 2 tablespoons of oil. Slice all but 4 cuttlefish into strips and add all to pan. Add the white wine and allow it to evaporate. Remove the cuttlefish from the pan and set it aside. Add the ink and the rice. Proceed as you would with a normal risotto, wetting the rice with the fish broth. When the rice is nearly cooked, add the sprips of cuttlefish to the risotto. Blend in the extra virgin olive oil and Parmigiano Reggiano. Let it rest for 1 minute, then serve, decorated with the whole cuttlefish and chopped parsley. |
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