Cuttlefish Risotto

  • 200 g of rice
  • 2 cans of cuttlefish in oil
  • 3 garlic cloves
  • 1 large onion
  • Olive oil
  • Parsley
  • White wine
  • Black pepper
  • Salt

Peel and chop the garlic and onion. Reserve it.

In a wide and not very deep pot, heat the olive oil. Add the onion and wait for it to turn soft without letting it brown, and later add the garlic and parsley. Let it cook for a few minutes and add half a glass of white wine and a ladle of water for 30 minutes more with the pot covered. Next we will add the rice, and another ladle of water and we will remove it during 15 minutes more.

During the last 5 minutes we will add the 2 cans of cuttlefish, without their juice, and we will sprinkle with salt and pepper. Once these last 5 minutes have passed, we will have the risotto ready to serve.

  • Recipe type
    Main course
  • Characteristics
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