Creamy Risotto with Cuttlefish and Tomato, Hint of Pouligny
Main course
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Cook Time
45 min
Servings
6
Difficulty
Medium
Prep Time
30 min
This Thermomix® recipe for Creamy Risotto with Cuttlefish and Tomato, Hint of Pouligny is ready in 45 min and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This creamy risotto with cuttlefish is a tasty and original dish, perfect for a Sunday lunch or a dinner with friends. The cuttlefish, marinated in olive oil, brings a tender texture and a delicate taste. The tomato juice, infused with saffron, gives a vibrant colour and a rich flavour to the risotto. The Pouligny Saint-Pierre, a creamy goat cheese, melts in the risotto for an incomparable smoothness. The grilled almonds and fresh coriander add a crunchy and fragrant touch. A real treat for the taste buds!
Ingredients (12 ingredients)
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1 c à soupe flaked almonds
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7 c à soupe olive oil
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1 pinch saffron threads
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Salt
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Ground pepper
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1 petit candied lemon in salt
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1 litre tomato juice
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300 g cuttlefish fillet
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200 g arborio rice
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2 échalotes shallots
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6 brins fresh coriander
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1 Pouligny SaintPierre AOP Pouligny SaintPierre PDO
Preparation (9 steps)
Preparation of the cuttlefish and garnishes
Cut the cuttlefish into small squares. In a bowl, mix the cuttlefish with 3 tbsp of olive oil, salt and pepper. Leave to marinate. Finely chop the zest of the candied lemon. Cut the Pouligny Saint-Pierre into small pieces. Grill the flaked almonds in a dry pan. Set aside.
Preparation of the tomato juice
Pour the tomato juice into a saucepan and heat over low heat. Set aside.
Chop the shallots
Peel and put the shallots in the Thermomix bowl. Chop finely for 3 Sec./Stufe 5.
Brown the shallots
Add 4 tbsp of olive oil to the Thermomix bowl and brown the shallots for 3 Min./120°C/Stufe 1.
Cooking the rice
Add the arborio rice to the Thermomix bowl and mix for 1 Min./120°C/Stufe 1, until the rice grains change colour.
Adding the tomato juice and cooking
Pour the hot tomato juice into the Thermomix bowl. Add the saffron, salt and pepper. Level the surface of the rice. Cook for 20 Min./100°C/Stufe 1/Linkslauf.
Finalisation of the risotto
Check that the rice is cooked and that all the juice is absorbed. Add the mascarpone and three quarters of the Pouligny Saint-Pierre pieces to the Thermomix bowl. Mix quickly with a fork. Keep warm.
Cooking the cuttlefish
In a pan, quickly fry the marinated cuttlefish squares.
Plating
Place the cuttlefish squares on the risotto. Add the remaining Pouligny Saint-Pierre pieces. Sprinkle with grilled almonds, candied lemon zest and chopped fresh coriander.
Finished cooking? Great! 🎉
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Created by
Emma Lambert
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4 Recipes
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Allergens
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