Risotto with citrus fried cuttlefish

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  • Garlic: 1 tooth
  • Tomato confit: 1
  • Chopped coriander: 1 tablespoon
  • Lime juice: 1
  • Strips of orange peel and lemon: 1
  • Choquinhos: 150 g
  • Vegetable broth: taste.
  • Rice for risotto: 2 cups of coffee
  • Butter: 1 teaspoon
  • Parmesan cheese in chips: taste.
  • Sauce pesto:
  • Sauce tomato confit:
  • Black pepper:
  • Flower of salt:


Cook the rice risotto with the vegetable broth of the following: a cup of rice for each cup of broth. Let cook until evaporate the broth, re-add the broth. This is repeated until the rice is cooked. In the middle of the process of cooking the rice, add the tomato confit, the coriander. Near the end, put the strips of orange, the strips of lemon, butter, parmesan cheese and sprinkle with a little lime juice. However, put a frying pan with olive oil and let warm up a bit. As soon as it is hot, put the cuttlefish, with a pinch of sea salt and lime juice. Let grill until crispy. To mount the dish, if you have a ring, put it in the center of the dish and inside put the rice, finish with the cuttlefish, and you can decorate the dish with olive oil, balsamic sauce pesto sauce and tomato confit.

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