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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
- 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.
- 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.
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 379g | |
| Recipe makes 8 servings | |
| Calories 375 | |
| Calories from Fat 60 | 16% |
| Total Fat 6.81g | 9% |
| Saturated Fat 2.51g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 136mg | 45% |
| Sodium 1020mg | 43% |
| Potassium 661mg | 19% |
| Total Carbs 49.04g | 13% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.01g | 1% |
| Protein 26.47g | 42% |
