Risotto with cuttlefish black

With an unmistakable flavor of the sea and aneto, the Risotto with cuttlefish black It is a delicious dish typical of the Italian tradition.
Like any dish that today we attribute to that or that other region, this risotto also sinks its origins outside the Italian border and more precisely on Coste of Croatia. In fact, it was born in the state of the Balkans (then called Dalmatia) in the period of Venetian domination and then spreads, first, first in northern Italy/Europe where rice is one of the most used foods in the preparation of processed dishes (becoming a famous dish also in Catalonia) and subsequently in the rest of the boot.
Cuttlefish risotto is a Cremous and tasty first course of fishExcellent to taste accompanied by a good glass of white wine, a winning coupled for Sunday lunches in view of the arrival of the beautiful days.

The preparation of this dish follows the basic indications for the realization of risotto which provides a short toast of the cereal and one Slow cooking based on broth (vegetable or animal, depending on the dish).
With this step step -by -step let’s see how to bring a r to the tableIsotto with perfect and creamy cuttlefish blackin a short time and in a simple way.

If it has not been previously done by the fishmonger, proceed to clean the cuttlefish and set the bag aside with black. Use the fins and tentacles to make the broth by pouring them into a pot with cold water that you let it cook for about 30 minutes. Cut the rest of the cuttlefish into cubes and cook in a pan over high heat with a chopped spring onion until it is golden brown.
In a saucepan, toast the rice with a drizzle of oil, add the salt and pepper and, once toasted, add the broth little by little. Halfway through cooking, add the cuttlefish cubes skipped in a pan putting aside some handfuls that will serve for the grip. When the rice is al dente, remove from the heat and add the black bag and 50 grams of mascarpone and stir up to reach a creamy consistency.
Serve the hot and steaming risotto and garnish with other cuttlefish cubes and a sprinkling of dill to taste.