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Risotto with Cuttlefish

  • 1 hour and 20 minutes
  • Medium
  • First Courses

Ingredients: Per 6 servings

  • 1 ¼ lb Rice
  • 2 cuttlefish
  • oil
  • onion
  • garlic
  • salt and pepper
  • ½ cup red wine
  • 2 tomato sauce

Preparation:

After removing the skin from the cuttlefish, the sacs and the central bone, open them and cut into thin strips. Remove the mouth and eyes, cut off the tentacles and wash everything thoroughly with abundant water to make the cuttlefish as white as possible. Put into a casserole a little oil, half an onion, finely chopped, and a small piece of crushed garlic. Sauté until golden, add the cuttlefish, season with salt and pepper, leave to brown for a moment and then douse with red wine. When the wine has evaporated, add the tomato conserve, leave to cook a little longer, stirring, pour into the casserole a couple of ladlefuls of water, cover the receptacle, turn down the heat a little and leave to finish cooking very, very slowly. In general, cuttlefish are a little tough, and it is a good idea to prepare them well beforehand so that they are well cooked. About twenty minutes before bringing to table, add the rice to the casserole of cuttlefish, leave to gain flavor for a while, stirring, douse with boiling water and cook to the right point.