Basilisk Risotto with Pistachios and Cuttlefish

Ingredients

• 150 g California salted and roasted pistachios
• 500 g cleaned kitchen-ready cuttlefish tubes
• 4 tbsp olive oil
• 1 Garlic clove
• 1 Shallot
• 200 g Arborio risotto rice
• 100 ml White wine
• 750 ml vegetable stock (from a can)
• 1 tbsp butter
• 2 tbsp freshly grated Parmesan
• iodized salt
• freshly ground black pepper
• Basil

Instructions

1. 1.

   Remove pistachios from shells, roughly chop and toast in a pot until fragrant. Set aside. Rinse cuttlefish, pat dry and cut into small pieces. Heat 2 tbsp oil in the pot, quickly sauté cuttlefish, then remove.

2. 2.

   Peel garlic and shallot, finely chop. Add remaining oil to the pot. Sauté garlic and shallot until translucent. Add rice and stir until translucent. Pour in wine and simmer while stirring. Once the rice has absorbed liquid, gradually add stock, keeping the rice covered with liquid. Stir frequently for about 30 minutes.

3. 3.

   Stir in butter, Parmesan, and pistachios. Return cuttlefish to the pot, heat briefly, taste, then serve garnished with basil.