Fresh Seppie Rissoto

Fresh Seppie Rissoto
Fresh Seppie Rissoto

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1

    tablespoon olive oil

  • 1

    cup chopped onions

  • 2

    tablespoons cuttlefish ink

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 2

    teaspoons chopped garlic

  • 1

    pound Arborio rice - (2 cups)

  • 6

    cups fish stock

  • 2

    pounds cleaned cuttlefish cut into rings

  • 1

    tablespoon butter

  • 1/4

    cup heavy cream

  • 1/2

    cup freshly-grated Parmigiano-Reggiano cheese

  • 2

    tablespoons finely-chopped fresh parsley leaves

Directions

In a large sauté pan, over medium heat, heat the oil. Add the onions and 1 tablespoon of the cuttlefish ink. Season with salt and pepper, and cook, stirring. Sauté until the onions are slightly soft, about 3 minutes. Add 1 teaspoon of the garlic and sauté for 1 minute. Add the rice and sauté for 2 minutes. Start to slowly add the stock, stirring constantly, allowing the stock to absorb after each addition. Season the cuttlefish with salt and pepper. To a hot sauté pan, add olive oil, 1 teaspoon of the garlic, the remaining tablespoon of cuttlefish ink and the cuttlefish and sauté for 5 minutes. Stir half of the cuttlefish into the risotto. Stir in the butter, cream, cheese and parsley and simmer for 2 minutes, stirring constantly. Remove from the heat. Spoon the risotto in the center of each shallow bowl. Top with the remaining cuttlefish. Garnish with parsley. This recipe yields 8 to 10 servings.

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