How to cook cuttlefish risotto, recipe with chard to be cooked using cicadas fish broth and to be served with chopped parsley and pepper.
Ingredients for 4 portions
- Half onion
- A clove of garlic
- 1 liter of cicada fish broth
- White wine
- Olive oil
- Rice gr. 300
- Cuttlefish gr. 400
- Chard gr. 400
- 1 tablespoon of preserves
- Salt and pepper
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Preparation of cuttlefish ink risotto
Wash the cicadas and boil them, for a quarter of an hour, in a liter of salted water to which you will have added a glass of white wine, a little pepolino and 2 cloves of garlic.
Let them cool in their broth, cut them in two lengthwise and extract their pulp.
In another saucepan, brown 6 finely chopped garlic and parsley in 6 tablespoons of oil, before the garlic takes on color, add the flesh of the cicadas.
Add a little salt and cook for 5 minutes, then pour in the rice.
Let it toast for a few minutes, then cook the rice with the cicada broth.
Finally add more chopped parsley and serve the risotto with pepper.
