Cuttlefish, Pinewood And Lettuce Risotto

Cuttlefish, Pinewood And Lettuce Risotto

Ingredients for 4 portions:
250 g Carnaroli rice
500 g cuttlefish (4 cuttlefish)
1 head lettuce
1 white onion
1 stalk celery
1 carrot
30 ml white wine
30 ml EVO oil
100 g butter
3 cloves garlic
pine needles
pine bark



For the lettuce cream:

Trim and rinse the lettuce; julienne and blanch in salted boiling water; drain and blend to obtain a smooth cream, adding cooking water as necessary.

For the cuttlefish:

Clean the cuttlefish. Remove, separate, and set aside the ink sacs, the livers, the heads, the cuttlebones, and the bodies.

Prepare a stock by boiling the cuttlebones with the celery, carrot and onion for 1 h 30 min. Strain.
Dice two of the bodies. Process the other two in a blender until smooth, then strain. Spread in a 2 mm layer on a baking sheet and dry in a 60 °C oven. When dry, cut circles about 1 cm in diameter.

Prepare a sauce with the heads and the ink: crush the garlic cloves and sauté in extra virgin olive oil, add the heads and a pinch of salt; stew for circa 5 minutes, add the white wine. When the wine has evaporated, add the ink and the stock and simmer for circa 45 minutes.

Cook the liver in extra virgin olive oil; process until creamy.

For the pine dust: dry a portion of the pine needles in a 60 °C oven and process to obtain a powder. For the pine stock, boil the bark and the remaining pine needles for about 1 h 30 min. Filter.

For the risotto:

Sauté the chopped onion in oil and butter; add and toast the rice: add and evaporate the white wine. Season with salt and continue to cook with the cuttlefish stock and the pine stock.

When the rice is tender, remove from the heat and stir in extra virgin olive oil and a tablespoon of butter.

PLATING: Place the 3 sauces – ink, lettuce, and liver – on the plate; add a portion of risotto and rap the bottom of the plate until the risotto flattens and the sauces rise to the surface.

Garnish with the cuttlefish circles and pine dust.