Black risotto with cuttlefish and prawns
In a pot, pour a stream of olive oil and sauté the shredded shrimp tails 1 minute. We booked it.
In the same pot where we have sautéed the prawns, add the cut up cuttlefish and sauté for 5 minutes.
Add the rice and cook for 2 minutes.
We add the white wine and let it evaporate the alcohol.
We will add the broth Aneto little by little, stirring the rice frequently and we will not add more broth until the rice has absorbed into the one that we have thrown. The key to a good risotto is to stir constantly to make it creamy.
When the rice is at its point ( about 18 minutes ) we added the butter, the Parmesan cheese and the prawns that we had reserved. We mixed well.
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