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Fresh Seppie Rissoto Recipe - Cooking Index

Cooking Index - Cooking Recipes & IdeasFresh Seppie Rissoto Recipe - Cooking Index

Fresh Seppie Rissoto

Type: Fish, Rice
Courses: Main Course
Serves: 8 people

Recipe Ingredients

1 tablespoon 15mlOlive oil
1 cup 62g / 2.2ozChopped onions
2 tablespoons 30mlCuttlefish ink
  Salt - to taste
  Freshly-ground black pepper - to taste
2 teaspoons 10mlChopped garlic
1 lb 454g / 16ozArborio rice - (2 cups)
6 cups 1422mlFish stock
2 lbs 908g / 32ozCleaned cuttlefish - cut into rings
1 tablespoon 15mlButter
1/4 cup 59mlHeavy cream
1/2 cup 73g / 2.6ozFreshly-grated Parmigiano-Reggiano cheese
2 tablespoons 30mlFinely-chopped fresh parsley leaves

Recipe Instructions

In a large saute pan, over medium heat, heat the oil. Add the onions and 1 tablespoon of the cuttlefish ink. Season with salt and pepper, and cook, stirring. Saute until the onions are slightly soft, about 3 minutes. Add 1 teaspoon of the garlic and saute for 1 minute. Add the rice and saute for 2 minutes. Start to slowly add the stock, stirring constantly, allowing the stock to absorb after each addition. Season the cuttlefish with salt and pepper.

To a hot saute pan, add olive oil, 1 teaspoon of the garlic, the remaining tablespoon of cuttlefish ink and the cuttlefish and saute for 5 minutes. Stir half of the cuttlefish into the risotto. Stir in the butter, cream, cheese and parsley and simmer for 2 minutes, stirring constantly. Remove from the heat.

Spoon the risotto in the center of each shallow bowl. Top with the remaining cuttlefish. Garnish with parsley.

This recipe yields 8 to 10 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D62) - from the TV FOOD - NETWORK

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