Clay Douglass – Cooking Secrets

Clay Douglass and his cooking secrets, enjoy.

Clay Douglass and His 63rd Cooking Secret: Black Risotto with Sepia May 27, 2010

Filed under: Clay Douglass - Cooking Secrets — claydouglass @ 9:57 am

Spring time means lighter recipes, Clay Douglass brings you the Black Risotto with Sepia. I hope you will enjoy!

Ingredients: 1kg fresh sepia, 3 tea cup rice for risotto, 1/2 kg red onion, cut garlic and parsley, salt and paper, 1 tea cup of red wine, 1 tea cup of extra virgin olive oil, 1 tea spoon of sugar.

Instructions: chop the red onion and put it on warm olive oil. Wait until became gold,and put sepia cut in small parts , mix it well on middle fire for 10 minutes, now add red wine and cut garlic with parsley, mix it more 5 minutes, leave it cook on middle fire for 15 min. Now add rice and salt and pepper and 2 glass of water. Mix all until rice drink up all water. When rice is cooked add little olive oil and cover it. Let it rest for 5 minutes and serve.

Total time: 60 minutes.

You will like if: make sure you like sepia.

Clay Douglass ‘ Score: 3/5