I often prepare this risotto to consume the tentacles, which I haven´t used in some other dishes. If we do not have sprouts, we substitute with fresh herbs as mint or peppermint!
ingredients for 4 servings (cost about 5 € pp)
- 1 liter fish stock, lightly salted
- 1 bay leaf
- 2 tbsp EV sunflower oil
- 1 small onion
- 240 g carnaroli rice
- White wine or dry vermouth
- The tentacles of 4 cuttlefishes
- Salt
- 1 medium or two small yellow zucchini
- 40 g butter
- 40 g Parmigiano Reggiano cheese
- Fresh sprouts
First of all, we simmer the cuttlefish tentacles in the fish stock with the bay leaf, during about 45 – 60 minutes.
In a pan, with 2 tbsp of sunflower oil, we sauté the minced small onion and we very slightly toast the rice carefully, avoiding over-burn the rice. We deglaze with the wine or vermouth and we add one ladle of stock. The temperature of the stock has to be very high. As we proceed cooking we lower the amount of stock and we raise the stirring frequency. We check often the saltiness of the stock.
While our rice is being prepared, in a wok we sauté the yellow zucchini, cut in small pieces. When ready, we remove the zucchini and we add the tentacles. We sauté on high heat, till pale and lightly crispy.
When the rice is almost done, we lower the temperature and we add the butter and the cheese, stirring continuously and adding – if needed – some stock.
We plate by putting over the risotto one tentacle per portion, some zucchini pieces and sprouts.
