John Myers
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Risotto al Nero with Seppie E Piccoli Legumi
The perfect risotto al nero with seppie e piccoli legumi recipe with a picture and simple step-by-step instructions.
- 300 g Arborio risotto rice
- 3 tbsp Extra virgin olive oil
- 1 Pc Medium onion
- 2 Pc Peeled garlic clove
- 3 dl White wine dry
- 3 dl Fish broth
- 1 Pc Sachet of ink from the squid
- 1 Pc Red peppers, diced into small pieces
- 3 Pc Stalks of celery stalk
- 250 g Green frozen peas
- 450 g Seppie Small Squid
- 2 tbsp Ice cold butter
- 80 g Freshly grated Parmesan
- + Parmesan zum servieren
preparation
- Peel and chop the onion and garlic. Dice the vegetables. Bring the fish stock to the boil and keep it very hot on a low flame. Set aside the green part of the celery and chop.
Cooking risotto
- Heat the oil in a saucepan, fry the onion and garlic, add the rice, let it become translucent, deglaze with 2 dl white wine and reduce it completely, then add the fish stock and ink (dilute with warm stock). Simmer over medium heat for about 10 minutes and keep adding a little broth.
and further…
- After 10 minutes add vegetables and stir again and again and pour in the stock (always a little at a time). Simmer for another 10 minutes. The rice should be al dente.
Production…
- 2-3 minutes before the end of the cooking time, add the small seppie, butter and grated Parmesan and stir. Do not cook the risotto any more, otherwise the squids will be tough and rubbery. Serve in a hot soup plate with chopped celery leaves and sprinkle with grated Parmesan.
- DON’T FORGET “Guests are waiting for the risotto and not risotto for guests” Enjoy your meal ……… toast with a glass of white wine or rosé …… Cheers !!!!!!!
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