Black risotto with cuttlefish and prawns
In a medium pot, heat a drizzle of olive oil and sauté the diced prawn tails for 1 minute. Remove from pot and set aside.
In the same pot where we sautéed the prawns, add the cuttlefish chunks and sauté for 5 minutes.
Add the rice and cook for 2 minutes.
Add the white wine and let the alcohol evaporate.
Add the Aneto Broth for Black Rice Paella little by little while stirring the rice frequently. Do not add more broth until the rice has absorbed the previous portion of broth. TIP: The key to a good risotto is to stir constantly to make it creamy.
When the rice is tender (about 18 minutes) add the butter, the Parmesan cheese and the prawns from step 1. Mix well. Enjoy!
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