Cuttlefish risotto

Cuttlefish risotto

For 6 people

Prepare the fish stock using Menù fish stock. In the meantime, in a casserole brown the shallots in a little extra virgin olive oil and toast the rice.
Pour over the white wine and allow to evaporate, then begin cooking, adding the fish stock little by little and the cuttlefish ink only. When the rice is almost cooked add the cuttlefish. Plate up and decorate with three prawns, some chopped parsley and a few chives.


Chef Leonardo Pellacani

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