Black rissoto
Instructions
Clean the cuttlefish and keep aside 2 bags of ink.
Saute the onion and garlic, then add the chopped squid, Cook for 10 minutes and pour over the wine and ink.
Half-cooked add the rice and cooking gradually adding the broth.
Before serving, sprinkle with pepper and parsley.
Ingredients and dosing for 4 persons
- 300 g of rice
- 1000 g of cuttlefish
- 2 glasses of white wine
- 5 tablespoons of olive oil
- 1 chopped onion
- 1 clove of garlic
- 100 cl of fish broth (or water heater)
- Parsley
- Pepper