Preparation of seasoning:

1. Cleaning the cuttlefish: Clean the cuttlefish by detaching the heads from the body, drain and wash them in carbonated mineral water.
   Drain perfectly and pat dry with disposable kitchen paper.
   Cut into small cubes and place in the refrigerator for at least 30 minutes.
2. Cooking the fricassee: In a saucepan, combine the cuttlefish fricassee with sautéed minced shallots and extra virgin olive oil.
   Add the fresh puréed tomatoes, cover with a lid and let cook slowly for about 1 hour and 45 minutes.
   Season with salt and pepper to the appropriate amount, then season with chopped parsley.

Preparing the vegetable rainbow:

1. Preparing the vegetables: Clean and wash the vegetables (zucchini, red and yellow peppers, carrots, celery) and cut them into very thin cubes.
2. Stewing the baby greens: In a saucepan, gently heat a drizzle of extra-virgin olive oil, add the baby greens, cover and let them stew over low heat, adding a small amount of vegetable stock.

Risotto preparation:

1. Saffron preparation: Soak saffron stigmas in a small cup with a small amount of vegetable broth for at least 30 minutes.
2. Roasting the rice: In a saucepan, toast the rice with a drizzle of extra virgin olive oil.
   Wet with lightly salted boiling fish stock and continue cooking, pouring in ever small amounts of stock.
3. Mantecatura del risotto: When the rice is “al dente,” remove the casserole from the heat.
   Stir in the Garda oil, stewed vegetables and add the saffron stigmas with the stock.
   Cover the casserole and let stand for 2 minutes.

Finish:

1. Serving: Pour the risotto in the center of the plate and form a small hollow in the center with a spoon.
   Pour the cuttlefish fricassee into the hollow and garnish with sprigs of wild fennel.

Enjoy risotto with cuttlefish fricassee and a rainbow of stewed greens, whipped with Garda extra virgin olive oil and saffron stigmas, a refined and nutritious dish perfect for a balanced diet.
This recipe, created by Dr. Claudio Macca and Chef Luca Barbieri, offers a unique and healthy dining experience.
Try it for an elegant and tasty meal.  

Courtesy of Dr. Claudio Macca and Chef Luca Barbieri

Dr. Claudio Macca Director of the Departmental Unit of Dietetics and Clinical Nutrition at Spedali Civili di Brescia Member of the National Adi (National Association of Dietetics and Clinical Nutrition) Presidential Board of Directors Chairman National Scientific Committee of Linear Metabolic Cuisine

Chef Luca BarbieriChef, lecturer and trainer for special dietary regimens