Ingr. Per 4 persone
320 gr. riso per risotti (tipo Arborio)
4 seppie medie con la sacca
1 pacchetto (300 gr) di cozze surgelate senza guscio
1 tazza Prezzemolo tritato
1 litro di brodo di pesce
1 macinata di pepe bianco
Sale
6 cucchiai di Olio extravergine di oliva
½ bicchiere di vino
COME PROCEDERE:
Scongelate le cozze e tenete da parte.
Pulite le seppie ed estraete il nero dalla sacca (potete anche mettere quello già pronto che trovate nei supermercati) tenendolo
da parte. Tagliate i molluschi a pezzetti e/o rotelline e fateli saltare in una
grande padella a bordi alti con l’ olio e l’ aglio (che toglierete prima di
aggiungere il riso), una macinata di pepe bianco; sfumate con il vino,
aggiungete il riso e fatelo insaporire per
3 minuti a fuoco medio-alto, senza aggiungere liquidi e mescolando
spesso. A questo punto continuate la cottura per altri 5 minuti aggiungendo,
poco a poco, il brodo di pesce. Trascorsi questi 5 minuti, aggiungete anche il nero di seppia,
le cozze e metà del prezzemolo. Continuate a mescolare per circa altri 10
minuti, aggiungendo, se serve, altro
brodo. A fine cottura spegnete il fuoco e servire guarnendo i piatti con il
prezzemolo rimanente e uno spruzzo di olio.
ENGLISH TRANSLATION:
RISOTTO WITH CUTTLEFISH INK AND MUSSELS
Ingr . For 4 people:
320 gr. rice for risotto (Arborio type
)4 medium-sized cuttlefish with bag
1 package (300 gr) of frozen mussels without shell
2 cloves of garlic
1 cup chopped parsley
1 liter of fish stock
1 pinch of white pepper
salt
6 tablespoons extra virgin olive oil
½ glass of wine
HOW TO PROCEED :
Defrost the mussels and set aside . Clean the cuttlefishes and remove the black from the bag by keeping it aside (in place of it you could buy a little package of ready-made ink). Cut cuttlefishes into small pieces and / or in round pieces and sauté them in a large pan with high sides together with oil, garlic ( which must be removed before adding the rice) , ground white pepper ; evaporate with wine , add the rice and let it cook for 3 minutes on medium-high heat , without adding liquid and stirring often. At this point, continue cooking for another 5 minutes, adding little by little, the fish stock . After these 5 minutes, also add cuttlefishes , mussels and half of the parsley. Continue to stir for about other 10 minutes , adding, if needed, more broth . When cooked, turn off the heat and serve garnishing the plates with the remaining parsley and a sprinkle of oil .
ENGLISH TRANSLATION:
RISOTTO WITH CUTTLEFISH INK AND MUSSELS
Ingr . For 4 people:
320 gr. rice for risotto (Arborio type
)4 medium-sized cuttlefish with bag
1 package (300 gr) of frozen mussels without shell
2 cloves of garlic
1 cup chopped parsley
1 liter of fish stock
1 pinch of white pepper
salt
6 tablespoons extra virgin olive oil
½ glass of wine
HOW TO PROCEED :
Defrost the mussels and set aside . Clean the cuttlefishes and remove the black from the bag by keeping it aside (in place of it you could buy a little package of ready-made ink). Cut cuttlefishes into small pieces and / or in round pieces and sauté them in a large pan with high sides together with oil, garlic ( which must be removed before adding the rice) , ground white pepper ; evaporate with wine , add the rice and let it cook for 3 minutes on medium-high heat , without adding liquid and stirring often. At this point, continue cooking for another 5 minutes, adding little by little, the fish stock . After these 5 minutes, also add cuttlefishes , mussels and half of the parsley. Continue to stir for about other 10 minutes , adding, if needed, more broth . When cooked, turn off the heat and serve garnishing the plates with the remaining parsley and a sprinkle of oil .
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