Black risotto, with cuttlefish, florentine
style(Risotto nero, con le seppie, alla fiorentina)
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- 300 grams of semi-refined rice
- 3 or 4 cuttlefish, very fresh, with their bladders well full (that
you will keep), not finely chopped
- a chopped mixture composed by:
4 garlic cloves
a small bunch of parsley
3 hot chilli peppers
½ glass of white wine
one fish stock cube
olive oil
butter
salt
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Ask the fishmonger to prepare the cuttlefish already cleaned
and with the black and latti bladders separate and entire. Tale
the tentacles and the cuttlefish sac and, with a knife, chopped them after
having rinsed them very well. Take a saucepan, put 4 spoons of oil together
with the chopped herbs and let them brown, over a medium heat, for 5 minutes
turning them very often. Add the chopped cuttlefish, turn and mix very well
with the cooking bottom, let cook for 7-8 minutes, always over a medium
heat, then add the wine and let evaporate completely: 2-3 minutes should
be sufficient. In the meanwhile make a litre of broth with the fish stock
cube and keep it warm to use afterwards.
Back to the pan with the cuttlefish. At the right time add one big spoon
of broth, then take the black and latti bladders and cut them
in order to pour into the pan both the inside and the skins. Turn and mix
once afgani and very well in order everything will get a dark colour (it
should be black if the bladders are very full) and a strong saltish smell,
but calm, with a sweet intonation.
Taste and add some salt if necessary, then add 30 grams of butter and another
big spoon of very hot fish broth and cook 7 or 8 minutes more. After this
time pour the rice, turn and mix very well, adjust the heat for a very slow
cooking. Take care anything would stick on the bottom, so that turn it very
often, let it cook for 10 minutes more, gradually adding some more broth
when the stuff starts to thicken too much. At the end it should result quite
liquid, even compact. Serve without adding anything else, especially cheese. |
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