RESTAURANTRECIPESRISOTTO

Cuttlefish ink risotto with gold leaves

(serves 4)

INGREDIENTS:

• 4 sachets of fresh cuttlefish ink
• 2 large onions
• ½ kg rice for risotto
• 250 ml white wine
• ½ litre seafood broth
• 100 gr. fresh butter
• 50 ml olive oil
• Salt
• Pepper

DIRECTIONS:

Sauté onion and then the rice in olive oil. When the rice becomes brown and slightly transparent, add the wine with seafood broth, and then the squid ink and salt and pepper, stirring constantly. Once the rice absorbs all the broth, place the risotto on a platter and garnish with thin gold leaves that you will find at selected delicatessen stores.