Black Risotto con Seppiolini (Risotto with Small Cuttlefish) (Rocco DiSpirito) |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 1 |
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Ingredients:
1/3 cup olive oil |
1 small onion, chopped |
1 clove garlic |
17 (1/2-ounce each) cuttlefish, cleaned and cut into strips and ink sac saved |
salt and pepper, to taste |
1 cup dry white wine |
3 cups fish stock |
1 1/3 cups vialone nanno rice |
2 tablespoons unsalted butter |
Directions:
1. Heat large pot with oil. Add onion and garlic and saute over medium heat. When garlic browns, remove and discard. Add cuttlefish. Season with salt and pepper and cook for a few minutes. Add wine. Raise heat and allow wine to evaporate. Squeeze black ink sac into casserole with 2 to 3 tablespoons water. Cook for 20 minutes. In the meantime, cook risotto by heating oil, adding onions and saute for 3 minutes add rice to casserole and continue cooking. Add stock gradually, mixing continuously until rice is cooked. Add butter and mix well. Add Allow to set a couple of minutes before finishing with seppiolini.
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