Rosa Marchetti risotto with pepper pâté


  • 320g Alce Nero Rosa Marchetti rice
  • 300g cleaned cuttlefish
  • 700ml water
  • 1 onion
  • 1 stalk of celery
  • 1 carrot
  • 1 packet of saffron
  • 3 chard leaves
  • 20ml dry white wine
  • Alce Nero extra-virgin olive oil
  • 12g salt
  • 2 tbsp Alce Nero pepper pâté


Chop the onion and dice the stalk of celery and the carrot. Sauté the vegetables in a non-stick pan with 2 tablespoons of oil and 20ml of water. Rinse the cuttlefish and separate the tentacles. Remove the eyes and beak and cut the pouches into thin strips, then add them to the chopped sautéed ingredients along with the green part of the chopped chard. Keep cooking for another 2 minutes. Sauté the rice with 2 tablespoons of oil for one minute over a high heat. Pour in boiling water, little by little, stirring occasionally and adding salt. After 13 minutes add the chopped vegetables and the cuttlefish, cook until done and then leave it to develop a richer flavour for 2 minutes.

Turn off the heat and stir the pepper pâté into the risotto until creamy. Serve the risotto immediately.

  • Timing

    30 minutes

  • Complexity


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