Ingredients
For the risotto
- 0.5 k cuttlefish or other type of squid (cleaned)
- 0.5 l fish stock
- 30 g olive oil
- 40 g Bresc Shallot chopped
- 10 g Bresc Garlic chopped
- 85 ml white wine
- 200 risotto rice
- 25 g butter
- 2 sacs ink
- Parmesan cheese
For the sauce
- 2.5 dl Noilly Prat
- 0.5 dl wine vinegar
- peppercorns
- 20 g Bresc Shallot chopped
- 20 g Bresc Strattu di pomodoro
- 10 g Bresc Garlic chopped
- 2 dl cream
- 100 g butter, in cubes
- 1 pinch saffron
Other ingredients
- 200 g Bresc Pomodori marinati
- 4 swordfish fillets weighing 120 g
- 1 lemon
- salt and pepper