Risotto With Small Cuttlefish

Recipe Ingredients

1/3 cup	78ml	Olive oil
1 cup	62g / 2.2oz	Onion - chopped (small)
1		Garlic clove
17		Cuttlefish - (1/2 oz ea) - cleaned, and cut
		Into strips and ink sac saved
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Dry white wine
3 cups	711ml	Fish stock
1 1/3 cups	213g / 7.5oz	Vialone nanno rice
2 tablespoons	30ml	Unsalted butter

Recipe Instructions

Heat large pot with oil. Add onion and garlic and saute over medium heat. When garlic browns, remove and discard. Add cuttlefish. Season with salt and pepper and cook for a few minutes. Add wine. Raise heat and allow wine to evaporate. Squeeze black ink sac into casserole with 2 to 3 tablespoons water. Cook for 20 minutes.

In the meantime, cook risotto by heating oil, adding onions and saute for 3 minutes add rice to casserole and continue cooking. Add stock gradually, mixing continuously until rice is cooked. Add butter and mix well. Add Allow to set a couple of minutes before finishing with seppiolini.

This recipe yields ?? servings.

Description:

"{Black Risotto Con Seppiolini}"

Source:
MELTING POT with Rocco Dispirito - (Show # MP-1A18) - from the TV FOOD NETWORK

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