Italian risotto with cuttlefish

02412 LIGURIAN RISOTTO with CUTTLEFISH, INGREDIENTS for 4 PEOPLE 300 g rice, 1 carrot, 1 stick of celery, 1/2 medium onion, 30 g olive oil, 400 g of cuttlefish already cleaned, 2 large ripe tomatoes, 1 glass of dry white wine, 1 l of broth prepared with 2 dice, a sprig of parsley, salt, pepper.

Place the mushrooms to soak in warm water for about 20 minutes, then strizzateli and mince.

Cut the squid into strips of bags and remove the Tufts of tentacles.

Scalded tomatoes for 10 seconds in boiling water, then rinse under cold water and sbucciateli.

Cut them into 4, remove the seeds and chop the flesh coarsely.

Peel carrots and onion and chop it finely together with the celery.

Heat oil in a pan to high edges or in a saucepan on low edges and let FRY mixed vegetables for a few minutes over medium heat.

Add the cuttlefish and simmer for 10 minutes.

Add the tomatoes and continue cooking for 5 minutes.

Add the rice and mix for 1 minute over high heat before you add the wine.

When this was absorbed, gradually pour the boiling stock until the rice is al dente, by salting halfway through the cooking.

Add the chopped parsley, mix well and serve with freshly ground pepper.