An exclusive recipe from Tales of Risotto and the master chef at Villa d’Este, available from Glitterati Incorporated.

Risotto con seppioline farcite e  basilico /   Risotto with  Small Stuffed  Cuttlefish and Basil

Ingredients

6 servings

24 small cuttlefish cleaned  ( 6  cut in   small stripes)

2 sliced of white bread cut in cubes

2 tomatoes without skin and  seeds cut in small cubes

2 oz  greens ( spinach  ? ) washed and  thinly cut

1  whole egg

2 tablespoons cream

2 tablespoons  pecorino cheese , grated

½  garlic clove, minced

2 tablesppons of extra virgin olive oil

1 onion thinly sliced

1 glass  vegetable  broth

2 glass  dry white wine

fresh basil leaves

In a stock-pot  mix bread with the cream  : let it rest until it becomes soft, mixing with a fork.  Then add the greens, the egg, the pecorino cheese, the garlic and half of the tomatoes, salt,pepper and 1 tablespoon of olive oil.  Mix well  and use  to stuff the cuttlefishes . then close  them with a  tooth pick.

Sautè onion in oil, add the cuttlefishes and  the remaining tomatoes. Cook for a few minutes. Pour  over white wine, let evaporate then add the vegetable broth. Cover and let it cook on low flame for about 20/30 minutes.

In the meantime prepare a basic risotto with the following ingredients :

2 cups  Carnaroli rice

6 cups vegetable broth

5 tablespoons of butter

1 tablespoon  extra virgin olive oil

1 small onion, finely chopped

salt and pepper

3 tablespoons Parmesan cheese, grated

1 cup dry white wine , or Spumante ( pour over rice. Let evaporate  then start adding broth )

1 tablespoon   fresh basil, minced

When half done add the cuttlefishes cut.

When done,  remove the pan from the heat and stir in the remaining butter, the Parmesan cheese and the minced basil.

Serve on hot dishes with the  cuttlefishes  and garnish with fresh basil leaves