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welcome to italian cuisine at home
today a recipe of mine, cuttlefishes filled with
rice and blue mussels
a recipe easy to make
without difficulties, but I think suitable also for an important dinner
if you like fish of course
begin with preparation of
risotto with blue mussels
so while it's cooking
we will prepare the cuttlefishes
trying to optimize the working times
in this case you can use olive oil instead of butter
for cooking risotto
very few is needed
just a little for toasting it
we will use also
for risotto preparation
cuttlefishes tentacles
which i already cleansed and rinsed
as soon as the olive oil is hot add rice
and make it toasted
it takes
few seconds
add
half glass white wine and make it reduced
so the risotto begins cooking
in the meantime begin with cuttlefishes
now as soon
as the white wine is evaporated
add all the blue musssels stock
already filtered
I have filtered twice, better more than less
low heat and boil the rice
in the meantime I boiled some water should it not be
enough, it is possible
in the same time pre-heat
the cuttlefishes
we put them with remaining part
of white wine
in a large pan, which we will be using also later
add some hot water again
cover
and let them cook, so when the rice will be ready also cuttlefishes
will be ready
while
the risotto is cookng I prepare the blue mussels
which, being already open, we'll add to rice at the end of cooking with safron
add water to rice a little et time for finishing cooking
stirring as less as possible
for avoiding the amid to spread all over the pan
when the risotto reaches 3/4 of total cooking add a pinch of hot pepper
if you like it
but it gives the risotto personality
it is also a good time for controlling
whether it is correctly salted
then add
parsley
that I prepare
generally
already frozen, few photogenic, but i make you sure,
very useful
when the risotto is very "al dente", but cooked, start with adding safron
last the blue-mussels
stirr again the risotto
let it rest for 1 minute
waiting for
end of cooking
completely
in the meatime as you can see the cuttlefishes are
ready
and tender
and we can stuff them, if you want to keep the rice hot
or warm up later keep apart the cuttlefishes
cooking water
stuff cuttlefishes with risotto
garnish
cuttlefishes with some parsil leaves
that we had kept apart
and one blue mussels in its shell
ready to be served, see you soon on italian cuisine
at home