- 150 grams Californian, salted and roasted Pistachios
- 500 grams kitchen-ready Cuttlefish (Tubes)
- 4 tablespoons Olive oil
- 1 Garlic clove
- 1 Shallot
- 200 grams Arborio rice
- White wine
- Vegetable stock
- 1 tablespoon Butter
- 2 tablespoons freshly grated Parmesan
- Iodized salt
- Black freshly ground pepper
Shell the pistachios, coarsely chop and fry in a pan until fragrant. Remove pistachios from pan and set aside. Rinse cuttlefish, pat dry and chop. Heat 2 tablespoons oil in saucepan, add cuttlefish pieces, sauté briefly and remove.
Peel garlic and shallot and finely chop. Heat remaining oil in a saucepan. Add garlic and shallot and sauté until soft. Add rice and cook until translucent. Pour in wine and simmer while stirring. When the rice has absorbed the wine, ladle in about 150 ml (approximately 3/4 cup) of hot stock and cook, stirring frequently, until almost all liquid is absorbed. Continue to add stock in this manner and cook until rice is al dente, about 30 minutes, stirring frequently.
Mix the butter, Parmesan and pistachio into the risotto. Add cuttlefish and heat briefly. Garnish with basil and serve.