Black Risotto with Cuttlefish: Risotto Nero con Seppie

Name: Black Risotto with Cuttlefish: Risotto Nero con Seppie
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters arborio rice (Vialone Nano brand preferred); 1 bay leaf; 1 carrot, roughly chopped; 454 grams cleaned cuttlefish, ink sac retained; 237 milliliters dry white wine; 59 milliliters extra-virgin olive oil; 1 onion, roughly chopped, plus 1 onion, finely chopped; 1 bunch Italian parsley, finely chopped to yield 1/4 cup; 2 packets squid ink; 2 Tbsps unsalted butter

Black Risotto with Cuttlefish: Risotto Nero con Seppie might be just the main course you are searching for. This recipe serves 4. One serving contains 588 calories, 24g of protein, and 20g of fat. This recipe covers 30% of your daily requirements of vitamins and minerals. Head to the store and pick up parsley, bay leaf, wine, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. It is a rather pricey recipe for fans of Mediterranean food. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Bring 3 quarts water to a boil and add the roughly chopped onion, carrot, and the bay leaf. Prepare an ice bath. Plunge the cuttlefish into the boiling water and cook for 30 seconds.

Ingredients you will need

Cuttlefish

Bay Leaves

Carrot

Onion

Water

Ice

Remove and submerge in the ice bath 1-minute.

Ingredients you will need

Ice

Drain and set aside. Keep the cooking liquid warm on stove.In a 12 to 14-inch frying pan with 3-inch sides, heat the olive oil and finely chopped onion and squid ink over medium heat until softened but not brown, about 8 to 10 minutes.

Ingredients you will need

Olive Oil

Onion

Squid

Equipment you will use

Frying Pan

Stove

Add the rice and, stirring constantly, cook until opaque, about 2 minutes.

Ingredients you will need

Rice

Add the white wine, then the shellfish cooking liquid, ladle by ladle, until the rice is covered. Turn the heat to high and, stirring constantly, continue to cook, maintaining the level of liquid just above the level of rice, for 15 minutes. Chop the cuttlefish into 1-inch pieces and toss into the rice. Continue cooking until rice is soft but still al dente. Season with salt and pepper, remove from heat and stir in butter and parsley.

Ingredients you will need

Salt And Pepper