Name: Creamy Risotto with Cuttlefish and Tomato, Touch of Pouligny
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 Portionen
Ingredients: 1 c à soupe flaked almonds; 7 c à soupe olive oil; 1 pinch saffron threads; Salt; Ground pepper; 1 petit candied lemon in salt; 1 litre tomato juice; 300 g cuttlefish white; 200 g arborio rice; 2 échalotes shallots; 6 brins fresh coriander; 1 Pouligny SaintPierre AOP Pouligny SaintPierre PDO

Cook Time

45 min

Servings

Difficulty

Medium

Prep Time

30 Min

Description

This creamy cuttlefish risotto is a flavorful 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 bright color and a rich flavor to the risotto. The Pouligny Saint-Pierre, a creamy goat cheese, melts in the risotto for an incomparable smoothness. The toasted almonds and fresh coriander add a crunchy and fragrant touch. A real treat for the taste buds!

Ingredients (12 ingredients)

1 c à soupe flaked almonds
7 c à soupe olive oil
1 pinch saffron threads
Salt
Ground pepper
1 petit candied lemon in salt
1 litre tomato juice
300 g cuttlefish white
200 g arborio rice
2 échalotes shallots
6 brins fresh coriander
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. Let marinate. Finely chop the zest of the candied lemon. Cut the Pouligny Saint-Pierre into small pieces. Toast 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

Thermomix® Setting

3 sec/Speed 5

Peel and put the shallots in the Thermomix bowl. Chop finely for 3 Sek./Stufe 5.

Brown the shallots

Thermomix® Setting

3 min/248°F/Speed 1 120

Add 4 tbsp of olive oil to the Thermomix bowl and brown the shallots for 3 Min./120°C/Stufe 1.

180

Cooking the rice

Thermomix® Setting

1 min/248°F/Speed 1 120

Add the arborio rice to the Thermomix bowl and mix for 1 Min./120°C/Stufe 1, until the rice grains change color.

Adding tomato juice and cooking

Thermomix® Setting

20 min/212°F/Speed 1/Linkslauf 100 Reverse

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.

1200

Finalizing the risotto

Check that the rice is cooked and that all the juice is absorbed. Add the mascarpone and three-quarters of the pieces of Pouligny Saint-Pierre to the Thermomix bowl. Mix quickly with a fork. Keep warm.

Cooking the cuttlefish

In a pan, quickly brown the marinated cuttlefish squares.

Plating

Place the cuttlefish squares on the risotto. Add the remaining Pouligny Saint-Pierre pieces. Sprinkle with toasted almonds, candied lemon zest and chopped fresh coriander.