Preparation time: 5 minutes
Total cooking time: 20 minutes
Serves 2
Ingredients for 2 people:
50 g butter, cut into small cubes
2 tins of squid or cuttlefish in its ink
2 measures of Arborio or Carnaroli rice
2 measures of fish stock (blue cup)
Salt, black pepper
60 g of peeled and diced black pudding
100 g of grated Parmesan cheese
Preparation:
Wash the rice in a sieve under cold running water, gently rubbing with hands for 45 seconds, then rinse without rubbing until the water runs clear.
Place the butter, rice, tinned squid and stock in the rice cooker pan. Season with salt and pepper.
Add the black pudding and stir.
Close the lid and press Cook.
Once cooked, add the cheese, stir and, if it is too dry, add a little more stock to make it a little creamier.
