Black risotto
To preserve the freshness of cuttlefish ink leave it in the bag, put the bag in a glass with some oil and store it in refrigerator.
- Cook Time: 60 minutes
- Yield: 4 Persons
INGREDIENTS
- 100 ml olive oil
200 g onion
3 cloves crushed garlic
500 g cleaned cuttlefish
1 teaspoon Vegeta
laurel leaf
2 bags cuttlefish ink
2 spoons chopped parsley
200 ml white wine
250 g rice - FOR SPRINKLING:
grated cheese
PREPARATION
1. Wash the cuttlefish and finely chop them.
2. Saute finely chopped onion on oil, add garlic and prepared cuttlefish. Simmer for about 10 minutes.
3. Pour wine over it, add Vegeta, laurel leaf and simmer for about 30 minutes.
4. At the end add ink, chopped parsley and half cooked rice.
5. Mix all together and cook gently (be careful not to overcook the rice).
SERVING
Serve these tasty mini ground pork skewers with crispy jacket potatoes and a simple tossed salad.
