Risotto Nero

Name: Risotto Nero
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 bay leaf; 2 Tbsps butter; 454 grams cleaned cuttlefish or calamari, ink sac retained; 1 carrot, chopped; 237 milliliters dry white wine; 4 Tbsps olive oil; 1 onion, chopped; 1 medium Spanish onion, chopped into 1/4-inch dice; 1 bunch Italian parsley, finely chopped to yield 1/4 cup; 355 milliliters rice, Vialone Nano or Arborio; 2 packets squid ink

Risotto Nero

Risotto Nero is a pescatarian recipe with 4 servings. This recipe covers 24% of your daily requirements of vitamins and minerals. One serving contains 602 calories, 23g of protein, and 22g of fat. It works well as a main course. A mixture of onion, butter, rice, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a pretty expensive recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Bring 3 quarts water to boil with 1/2 onion, 1/2 carrot and 1 bay leaf. Prepare ice bath. Plunge calamari into boiling water and cook 30 seconds.

Ingredients you will need

Bay Leaves

Squid

Carrot

Onion

Water

Ice

Remove and submerge in ice water 1 minute.

Ingredients you will need

Water

Drain and set aside. Keep cooking liquid warm on stove.

Equipment you will use

Stove

In a 12 to 14-inch frying pan with 3-inch sides, heat olive oil and 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

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

Ingredients you will need

Rice

Add white wine, then shellfish cooking liquid ladle by ladle until rice is covered. Turn 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 calamari into 1-inch pieces and toss into 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