Cuttlefish Risotto
By award-winning chef
Lefteris Lazarou (Varoulko Seaside)
Ingredients for 4 servings
- 1200 gr cuttlefish (800 gr cleaned)
- 100 ml olive oil
- 200 gr onions thinly sliced
- 100 ml Tear of the Pine retsina
- 1 ½ fish stock
- 2 bay leaves
- Salt, white pepper
To make the rice
- 100 ml olive oil
- 100 gr finely chopped onion
- 200 gr rice for risotto
- 100 ml Tear of the Pine risotto
- 4 tsp. grated parmesan cheese
- 4 tsp. finely chopped parsley for the garnish
Execution
Clean the cuttlefish. Separate the tentacles and cut them into 1cm strips. Sauté the onion and tentacles for 2-3 minutes. Add the cuttlefish and sauté for another 2-3 minutes. Pour the wine over. Add the stock, bay leaves, salt and pepper, and as soon as the food comes to a boil, lower the heat and let it simmer for approximately 10-12 minutes. Remove from the heat.
To make the risotto:
Sauté the onion, add the rice and mix until translucent. Pour the wine over. Add 200 ml of the cuttlefish stock. As soon as the rice absorbs the liquids, add salt, pepper and another 100 ml of stock. Strain the cuttlefish and add it to the risotto. Continue this procedure. Add some stock each time and wait until the rice absorbs the liquid. Repeat the process 5-6 times, until the risotto acquires the desired creamy texture. Before removing the rice from the heat, add the parmesan. Garnish with parsley and serve immediately. Enjoy with a cool glass of Tear of the Pine.