Risotto with cuttlefish
Ingredients
Features
Description
Onion peel and chop. Peel garlic cloves. Cuttlefish, wash, clean, ink bags aside. Fry the cuttlefish in a skillet with olive oil.
fry onions in butter for 1 minute, add salt and pepper, add the nutmeg and continue to fry, stirring, for 5 minutes Pour the rice and fry for another 3 minutes, stirring constantly. Squeeze the juice from the cloves of garlic and stir. Pour in the wine. When it is absorbed into the rice, pour the broth into 5-6 receptions. Add the cuttlefish ink in the middle of cooking. Once the rice is ready, remove from heat, add cheese and stir. Cover and allow to stand for 5 minutes, this time in a pan, heat the cuttlefish. Add the rice and serve immediately.
Translated by site: wday.ru
