Risotto with squid ink and burrata

Is a reinterpretation of the traditional black risotto of Venetian, Friulian and Croatian cuisine: an original and delicate dish in flavor, ideal for a gourmet lunch or dinner. The dish we are going to cook today is a risotto with a delicate but strong flavor at the same time. A first course that speaks of the sea, enclosing all its aroma. The incredible combination in flavor and even more in color is manifested when squid ink gives the rice an unmistakable aroma, totally different from individual cuttlefish. The burrata adds a note of freshness, enriching the dish with that rich flavor of cream. This first course is part of the Sicilian culinary tradition: risotto and spaghetti with squid ink (also called pasta cu niuru) are a "must" of the region. With this dish, you can surprise your guests in a simple way, but the result will be guaranteed. The recipe is also present in traditional Venetian cuisine, where it was born as a poor dish of Croatian fishermen during the rule of the Serenissima over Croatia. A dish with ancient origins that soon spread throughout Europe for its goodness. Regardless of the fascinating history of risotto, the absolute protagonist of our dish is buffalo burrata, a typical Campania dish that consists of a creamy, creamy fresh stretched curd cheese that is part of our traditions. Now let's see what we need to make our Risotto with Squid Ink and Burrata. Ingredients 1 leek fish stock 500 grams of cleaned cuttlefish 1 jar of Cuttlefish Ink Sauce chopped parsley 400 grams of Carnaroli rice 1/2 glass of white wine 150 grams of burrata 20 grams of chopped pistachios Extra Virgin Olive Oil salt freshly ground black pepper Ingredients for the fish stock cuttlefish scraps 1 carrot onion celery stalk Preparation Prepare the stock by boiling 2 liters of water with the cuttlefish scraps, carrot, celery stick and onion, and add salt. In a pan, brown a thinly sliced leek with a drizzle of extra virgin olive oil and add the cuttlefish cleaned and cut into pieces. Cook for 30 minutes, then add the rice, wine and let it flavor. Cook the rice for the time indicated on the package, about 20 minutes; 5 minutes before the end of cooking, add the Squid Ink Sauce. Plate and place a pastry cutter in the center of the plate, put the rice and add the burrata and chopped pistachios.