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Risotto with squid ink, cuttlefish and vegetables julienne-style

Ingredients for 4 servings

320 g Carnaroli rice from Riserva San Massimo
1 finely chopped onion
Vegetable broth (made with fresh vegetables) q.s.
200 g Cuttlefish julienne-style
1 courgette
3 asparagus
2 teaspoons of squid ink
Olive oil, salt, pepper and butter q.s.
Dry white wine

Preparation time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes
Difficulty level: Facile



Roast the rice with the onion, deglaze with the white wine and add some of the vegetable broth.

Chop the cuttlefish julienne style and roast them for a few minutes, seasoning with salt, pepper and a little bit of olive oil. Prepare the courgette, cutting only the outer parts julienne-style. Prepare also the asparagus julienne-style. Blanch the vegetables in hot, slightly salted water.

When the rice is halfly cooked, add the squid ink and some of the roasted cuttlefish. Add the julienne-style vegetables to the remaining cuttlefish and roast slightly.

Season the risotto with salt and pepper and finally cream the risotto with a knob of butter and some olive oil.

Serve the risotto on a hot plate e decorate it with the roasted cuttlefish and julienne-style vegetables.

Recipe by Chef Piero from Ristorante IN in Fenegrò (CO)