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
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