Risotto with cuttlefish (Risoto de sepe)


A simple dish and traditional. The risotto with cuttlefish dish is a cozy, homely feel that all your family diners, with its flavor is intense and fragrant sea.


recipe given by our chef at .

ricetta immagine

Ingredients

400 g rice
4 cuttlefish medium / large
2 tablespoons of tomato puree
1 medium onion
1 shallot
1 hot pepper (or chili powder)
1 clove of garlic
extra virgin olive oil
1 glass of dry white wine
salt
parsley



These ingredients are able to feed:  6persons

Procedure

The risotto with cuttlefish is a dish of traditional Italian cuisine and especially of the Veneto, especially in the coastal zone where it is called "Risoto de sepe."
To prepare it you must start with cleaning the cuttlefish, take off the skin, beak, eyes and the central bone (in case you had a fishmonger of confidence ... it is better to ask him the courtesy to clean them!).
Open them in half and clean them, then wash them well under running water. Once cleaned they must be cut into strips of varying sizes (depending on your taste if you want to have most consistent pieces or a whole more homogeneous preparation with rice). Once you cut the cuttlefish in a large saucepan fry the finely chopped onion quarter with two tablespoons of olive oil and a clove of garlic peeled.
Add to the fried cuttlefish, a hot chili pepper (or chili powder) and a pinch of salt. Cover with a lid and cook on high heat for 3 minutes. Turn off and set them aside covered. In another large saucepan put three tablespoons of olive oil and the chopped shallot, wither and add the rice and toast it over high heat, then add a cup of dry white wine and once it is completely evaporated, add the cuttlefish and their sauce, two tablespoons of tomato sauce and lots of hot water as it will be necessary to finish cooking the rice, adding as it will be absorbed.
It will take approximately 20 minutes to complete the cooking. Once the rice is cooked to the right point, stop, taste and adjust the salt in the case, add a pinch of chopped parsley and serve very hot.



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