Rice with cuttlefish
Instructions
Cut the cuttlefish into strips and keep aside the bags with the ink.
Saute in oil garlic and chopped onion.
Add the cuttlefish and seasoning, then add the wine and let evaporate, then lead to firing.
Add the sliced mushrooms and cook for 15 minutes.
Add the rice, seasoning, add some ink and cover with the boiling broth.
Lower the flame and, when cooked, drizzle with butter.
Ingredients and dosing for 4 persons
- 250 g of rice
- 300 g of cuttlefish
- 4 tablespoons of olive oil
- 50 g of butter
- 150 g of mushrooms
- 1/2 shot of white wine
- Onion
- Garlic
- 100 cl of broth