Mushroom And Cuttlefish Risotto

1. 1

   Begin by sauteing together the shallot and garlic. Once transparent in color, add the mushrooms.

2. 2

   After 5 minutes, add the cuttlefish.

3. 3

   After 1 minute, add the rice, and stir well so it absorbs all the flavors.

4. 4

   Add the fish stock little by little constantly stirring so the rice releases all its starch. Recommend placing the simmering stock on the burner right next to the rice to make adding it simpler. The risotto should come out creamy without having to add cream or butter.

5. 5

   Finish the dish by sprinkling fresh parsley on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.