Magna Carta recipes

Fusion risotto cuttlefish

Category: Appetizer

Ingredients for 20 portions:

  1. 1 kg Carnaroli Rice
  2. 500 ml Fish broth
  3. 5 gr. Eschalot onion
  4. 200 ml White wine
  5. 1200 gr. Cuttlefish
  6. Season pepper seaweed-lemon
  7. Grounded Ginger
  8. Grounded Lemongrass
  9. 200 gr. Parmesan
  10. 40 gr. Butter


  1. Slightly warm up the white wine.
  2. Sauté the eschalot onions with the squid in oil until they start to get a red color.
  3. Add the carnaroli rice and sauté mildly.
  4. Add the wine and stir until it evaporates.
  5. Add the warm broth little by little until the risotto is cooked (about 20 minutes) and add the ginger and the lemongrass.
  6. Take the risotto off the heat and add season pepper seaweed lemon, parmesan and butter.