Chef Gianluca Deiana Abis: Risotto con Seppie e Cannonau
Prep. time: 15 minutes
Cook Time: 60 minutes
Difficulty: 2 out of 5
1 cup of Carnaroli or Arborio rice 1 Fresh Sepia, cleaned 2 tbsp of Extra Virgin Olive Oil
1 onion, chopped
1 cup of Cannonau wine 1/2 cup of cherry tomatoes, cut in half 6 cups of hot fish broth Salt qb
To make the risotto Cannonau with sepia you must first clean sepia properly. Begin by separating the head and tentacles from the body with a firm pull on the head. Gently poke inside the body to find the ink sac, then carefully snip it free with scissors and place in a bowl. Next, take the body cavity and feel for the bony structure that keeps it rigid. Grip this between finger and thumb, and pull it out, encouraging it to tear through the outer skin that holds it in place between the wings. Pull the short wings from the body, taking as much skin with them as you can; peel off the rest of the skin with your fingers and a clean rag. What's left, when rinsed and wiped, is the clean body. The wings can be kept, too, if you're planning a slow-cooked dish, but they're too tough for quick frying or grilling. Now to the head and tentacles. The bony ball of mouthparts can be squeezed out in much the same way as you would a squid, and the tentacles cut off just in front of the eyes, so they remain attached to a small ring of flesh at the front of the head. Discard the rest of the head, including the eyes and any intestines attached to it. Use a knife to scrape the membrane and any tough little suckers off the tentacles. Rinse, pat dry, and they're ready for cooking. In the cooking pot, brown it in extra virgin olive oil. Add fish and let it cook for a few minutes, add onion, let it cook few more minutes. Pour in 1 cup of fish broth. After that, let it evaporate. Add 1 cup of broth again and continue to cook until everything evaporates. Pour in Cannonau wine and cook it until its almost dry again. Add rice and stir everything thoroughly. Add fish broth a scoop at a time. Warm your broth first. Don’t forget to stirring regularly between additions. Wait until the liquid has been almost completely absorbed by the rice before adding the next ladle.
At this point, add the tomatoes, salt and cook for few minutes more. Drizzle with olive oil. Finally, serve it.
Add fish broth a scoop at a time. Warm your broth first. This is the secret to faster, creamier risotto at home: Pour your broth into a saucepan and warm it over medium heat. Warming the broth before adding it to the hot rice coaxes more starch out of each grain and prevents overcooking.