Risotto with Pouligny and sauteed cuttlefish

Préparation

10min

Cooking

30min

Difficulty

Cost

For 4 people

1,5 l fish stock

1/2 tsp saffron

35 g butter

1 chopped onion

400 g Arborio rice

1 courgette cut into thin strips

10 cl white wine

30 g Mascarpone

100 g Pouligny, diced

12 small cuttlefish

Salt

Espelette pepper

Mix the saffron with the fish stock and keep hot. In a large saucepan, brown the onion in the butter over high heat, add the rice, mix thoroughly and wait for the rice to become transparent. Add the courgette and white wine.

Add the bouillon ladleful by ladleful, mixing constantly.

Add more bouillon only once the previous ladleful has been absorbed by the rice.

When there is no more bouillon, the rice is cooked and starts to become a bit sticky.

Add the Mascarpone and diced Pouligny.

Mix well and season to taste.

Sautee the cuttlefish for 2 to 3 minutes in a small amount of butter.

Sprinkle with Espelette pepper and serve hot.

Perfect wine pairing

More about this grape variety

Sauvignon Blanc de France

Sauvignon Blanc is a world-renowned star with very French roots. It is a favorite with palates of wine lovers thanks to its aromatic power, and especially its freshness and liveliness. The dream pairing: sardines and salty seafood. Sardine Lasagna with Citron Confit Fondue is the perfect pairing with Sauvignon Blanc. Indeed, this blue fish with a strong, salty flavor needs a tangy, exuberant wine that can stand up to it. It is also a perfect match for all seafood served raw or in sauces. These wines are also wonderful with white meats and raw cured ham. Sauvignon Blanc goes very well with light or marinated meats, such as chicken, as its liveliness softens and mellows out the meat. This is even truer when the chicken is served with fresh herbs or a dash of lemon juice.