Cuttlefish Risotto with dried Pachino Tomatoes and Marjoram

Wash and cut the tomatoes in half. Dress the tomatoes with a little oil, salt and marjoram. Place them flat into a single layer baking tray and bake for 1 hour at 60°C.

Ingredients
280g Carnaroli rice
100g diced cuttlefish
|1g cuttlefish ink
300ml vegetable stock
60g shallots finely chopped
20ml extra-virgin olive oil
50g butter
30ml white wine
100g Pachino tomatoes halved
A pinch of parsley
A pinch of marjoram
Table spoon of Chives
Salt and pepper to taste

Method
Wash and cut the tomatoes in half. Dress the tomatoes with a little oil, salt and marjoram. Place them flat into a single layer baking tray and bake for 1 hour at 60°C.
Blend the parsley, olive oil and salt in liquidizer.
Steam some of the diced cuttlefish. Fry the chopped shallots in a saucepan and add a trickle of extra-virgin olive oil. Add the diced cuttlefish and leave to cook for a few minutes. Add the rice and wine and cook until the wine has evaporated.
In a separate dish dissolve the cuttlefish ink in a little stock. Once dissolved add to the rice gradually but only a little at a time.
When the rice is cooked, stir in a little butter, add the finely chopped chives and garnish with the dried tomatoes. Drizzle the parsley-infused olive oil over the risotto.

Buon Appetito!





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