Cuttlefish risotto
Leonardo Pellacani
Menù Ingredients
q.s. Chives
q.s. Parsley
q.s. White wine
q.s. Shallots
For 6 people
Prepare the fish stock following the instruction on the package. In the meantime, in a casserole with some extra virgin olive oil , sweat the shallots and toast the rice.
Deglaze with the white wine and let it to evaporate, then begin cooking, adding the fish stock little by little and the cuttlefish ink. When the rice is almost cooked add the cuttlefish. Plate up and garnish with prawns, some chopped parsley and a few chives.
