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Receta Fresh Seppie Rissoto
by Global Cookbook

Fresh Seppie Rissoto
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Ingredientes

  • 1 Tbsp. extra virgin olive oil
  • 1 c. minced onions
  • 2 Tbsp. cuttlefish ink Salt to taste Freshly-grnd black pepper to taste
  • 2 tsp minced garlic
  • 1 lb Arborio rice - (2 c.)
  • 6 c. fish stock
  • 2 lb cleaned cuttlefish cut into rings
  • 1 Tbsp. butter
  • 1/4 c. heavy cream
  • 1/2 c. freshly-grated Parmigiano-Reggiano cheese
  • 2 Tbsp. finely-minced fresh parsley leaves

Direcciones

  1. In a large saute/fry pan, over medium heat, heat the oil. Add in the onions and 1 Tbsp. of the cuttlefish ink. Season with salt and pepper, and cook, stirring. Saute/fry till the onions are slightly soft, about 3 min. Add in 1 tsp. of the garlic and saute/fry for 1 minute. Add in the rice and saute/fry for 2 min. Start to slowly add in the stock, stirring constantly, allowing the stock to absorb after each addition. Season the cuttlefish with salt and pepper.
  2. To a warm saute/fry pan, add in extra virgin olive oil, 1 tsp. of the garlic, the remaining Tbsp. of cuttlefish ink and the cuttlefish and saute/fry for 5 min. Stir half of the cuttlefish into the risotto. Stir in the butter, cream, cheese and parsley and simmer for 2 min, stirring constantly. Remove from the heat.
  3. Spoon the risotto in the center of each shallow bowl. Top with the remaining cuttlefish. Garnish with parsley.
  4. This recipe yields 8 to 10 servings.