An excellent side dish, the rice and fish compliment each other perfectly. Add a sprig of parsley or an orange slice for color. For added variety, use brown rice instead. Makes a perfect companion for soup.
- 1 shallot (peeled and diced)
- 1 garlic clove (peeled and diced)
- 150 grams mushrooms (sliced)
- 1 cuttlefish (small, or squid, sliced)
- short grain rice
- 160 grams arborio rice
- fish stock
- 1 liter water
- fresh parsley (minced)
- Begin by sauteing together the shallot and garlic. Once transparent in color, add the mushrooms.
- After 5 minutes, add the cuttlefish.
- After 1 minute, add the rice, and stir well so it absorbs all the flavors.
- 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.
- Finish the dish by sprinkling fresh parsley on top.
Jerri C. 4 years ago
I love risotto dishes and knew I had to try this one as well. It was simple and easy to make and had more flavor than most other risotto dishes I've tried. The cuttlefish was flakey and stayed moist. I used fresh fish for this dish and I believe that it really added to the flavor of the entire dish. A 4 star recipe I could try out again.