Cuttlefish Risotto
Steam the eggs at 70 °C in the oven for 10 minutes. Chill. Peel them open to obtain petals. Arrange them in a spiral on a sheet of baking paper. Filter the cuttlefish liver and ink. Clean the...
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Ingredients
- 1 kg of cuttlefish
- 150 g of Carnaroli rice
- 4 cuttlefish eggs
- 200 g of vegetable stock
- 60 g of extra virgin olive oil
- 8 g of cuttlefish ink
- 8 g of cuttlefish liver
- 6 g of Sarawak pepper
- salt
- garlic oil
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