Source: diabete.net

Presentation

First course consisting of a risotto prepared with rice, cuttlefish, extra virgin olive oil, mushrooms, dry white wine, garlic, onion, salt and pepper

Ingredients
Serves 2

• 120 g (about 4.2 oz / ⅔ cup) rice
• 80 g (about 2.8 oz / ¾ cup) cleaned cuttlefish
• 4 teaspoons extra-virgin olive oil (≈ 20 ml / 1 tbsp + 1 tsp)
• 80 g (about 2.8 oz / 1 cup) mushrooms, sliced
• 2 tablespoons dry white wine
• 1 garlic clove
• A small piece of onion, finely chopped
• Salt, to taste
• Black pepper, to taste

Method

Nectar the cuttlefish: remove the bladders that contain the ink, wash them well and cut them into strips.

Put the oil, chopped garlic and onion, and freshly ground pepper in a saucepan.

As soon as the whole is golden, throw in the cuttlefish strips, season them with salt, let them flavor for a few moments

Wet them with the wine slightly diluted with water and cook them over moderate heat for about three quarters of an hour, stirring occasionally.

Add the sliced mushrooms and continue cooking over very moderate heat for about ten minutes.

When ready to serve, bring to the boil and throw in the rice and, if you like, part of the ink from the boiling sauce.

As soon as the rice tends to stick to the bottom of the pan, add lightly salted boiling water and complete cooking by adding more, if the rice dries out.

Serve al dente and hot.

Allergens

Garlic: very rare cases of garlic reactivity reported

Onion: possible reactivity in case of nickel allergy due to the vegetable’s ability to concentrate it

Mushrooms: cases of intolerance described

Extra virgin olive oil: unusual allergy; intolerance not described

Pepper: possible cross-reactivity in case of intolerance to spices

Rice: (allergy very common in the Far East, almost unknown in Italy and Europe). Possible cross-reaction in case of grass sensitivity

Cuttlefish: included among the allergens in EU Regulation 1169/2011Wine: presence of sulphites included among the allergens in EU Regulation 1169/2011

Notes

To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

Garlic: has immune-stimulating properties, promotes liver function and the elimination of waste metabolites. It also has hypocholesterolemic, lipid-lowering, antiplatelet, hypotensive and hypoglycemic properties that promote cardiac function.

Onion: it is rich in selenium which supports the immune system and with the ability to stabilize blood glucose at normal values; it provides quercetin, a flavonoid that helps contain cholesterol and triglyceride levels in the blood, parameters related to cardiovascular risk, which also supports liver function by promoting the purification of the body. Also indicated for nephropathic patients, it is a good diuretic that prevents kidney stones. Especially if consumed with the peel, it provides folic acid linked to the production of serotonin and therefore favorable to good mood and counteract depression

Mushrooms: they provide elements that are favourable to the proper functioning of the metabolism, immune system and cardiovascular system.,

Extra virgin olive oil: source of Vitamin E that protects the immune system from harmful fatty acids

Pepper: contains piperine, a powerful antioxidant; improves insulin sensitivity by reducing cholesterol levels and activating metabolism. Recommended for people with cardiovascular problems.

Rice: due to its modest protein content, it is suitable for nephropathic and phenylketonuric patients; since it is an antiuric food, it is recommended in case of gout and hyperuricemia. It stimulates the synthesis of serotonin which counteracts depression and promotes good mood

Salt: essential for the balance of body fluids and for the transmission of nerve impulses, it is however to be consumed respecting the limit of 5 g per day according to the indications of the WHO so as not to promote arterial hypertension and consequent increase in the risk of cardio-cerebrovascular diseases starting from myocardial infarction and cerebral stroke; to be limited as much as possible in the case of nephropathy.

Cuttlefish: provides zinc and selenium, elements that promote the proper functioning of the immune system by hindering the formation of prostaglandins that prevent proper cellular functioning and has a high content of omega 3 fatty acids, which inhibit platelet aggregation (cardiovascular risk factor). Useful for the functioning of the liver due to the supply of zinc, selenium and omega 3 and 6 fatty acids. Essential fatty acids, such as omega 3 and 6, have an antidepressant effect and maintain efficient nervous system and memory

White wine: (moderate consumption) counteracts bad cholesterol and raises the levels of good cholesterol, reducing the risk of heart attack and stroke and has a purifying and detoxifying activity favorable to the proper functioning of the liver

Safety / Intended use

Product also intended for subjects with:

• Mucositis (inflammation and injury of the oral cavity) only well cooked
• Xerostomia (dry mouth) if well cooked
• Dysphagia (only if in pieces of uniform size and consistency)

Not recommended in case of:

• Diarrhea