Squid ink risotto! #shorts #cooking #fyp #risotto #recipe

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Издатель Aug 23, 2024

Recipe:
320g rice
cuttlefish 500g
onion 1
white wine 1/2 glass
peach broth 1l
parsley
oil
salt
pepper

Cut the cuttlefish into pieces, leaving the tentacles whole and keeping the pouch with the squid ink aside
In a saucepan heat a round of oil then wilt the diced onion over medium heat for about 5 minutes, now raise the heat and brown the chopped cuttlefish well, season with salt and pepper and continue cooking for about 10 minutes.
Add the rice, let it toast for a few minutes then deglaze with white wine, when the alcohol part has evaporated start cooking the risotto adding a ladle of broth at a time.
In another pan add a drizzle of oil and briefly brown the cuttlefish tentacles.
Thin the squid ink with a ladle of broth and when about 2 minutes to the end of the risotto cooking time, add the squid ink, mix well and add salt and pepper to taste.
Sauté over a low flame with a splash of oil and chopped parsley.
Plate the risotto by arranging the tentacles in the center, enjoy!