Black rissoto with cuttlefish
Instructions
Clean the cuttlefish, cut into strips and keep aside the bags with the squid ink.
Chop the onion, garlic, parsley and put to fry in 1/2 cup of oil; then add the cuttlefish, black wine and simmer for 20 minutes.
Add the rice and then diluted with water, by salting, pepandolo and adding the tomato sauce.
Ingredients and dosing for 4 persons
- 1000 g of cuttlefish
- 250 g of rice
- 1 clove of garlic
- 1 onion
- Parsley
- 1/2 cup of white wine
- Olive oil
- 1 tablespoon of tomato sauce
- Salt
- Pepper