Risotto Cotton Club
Recipe first for 4 people based on Cuttlefish - cooking method pan fried.
Preparation:
Preparation: Fry the onion in the oil and butter, then add the rice and pour over the wine. As soon as the wine has evaporated, add the cuttlefish with their ink and the suitably salted broth, cook for around 18 minutes, stirring constantly. Add pepper, butter and, stirring, cook for another 2 minutes. Meanwhile prepare the sauce. Dice the fish fillets and brown them in a pan together with the oil and the finely chopped onion, sprinkle with half a glass of brandy and half a glass of wine then add the chopped fresh coriander, the saffron sachet and a glass of broth . Cooking must last a maximum of 7 minutes. Pour the risotto into a fountain in a dish with the sauce in the centre, which, if desired, can be decorated with a sprinkling of red caviar.
Ingredients:
Ingredients: 280 G Rice - 250 G Cuttlefish - Cuttlefish Ink - Olive Oil - 100 G Butter - 1 Head Garlic - 1 Very Finely Chopped Onion - 1 Bay Leaf - 1 Glass Dry White Wine - 100 Cl Broth (Fish Broth Possibly ) - For the sauce: - 4 Diced Perch Fillets - 1 Chopped Onion - 1 Saffron Saffron - 20 G Coriander - 50 G Cream - 1/2 Glass Brandy - 1/2 Glass White Wine - 1 Glass Fish Broth - Salt and pepper
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