Risotto al Nero di Seppia (Black Squid Ink Risotto) - Mediterranean Recipe

Risotto al Nero di Seppia (Black Squid Ink Risotto)

🌍 Mediterranean, Italy (Venice) Difficulty: ●●●○○

Venetian fishermen preserved cuttlefish ink for centuries; it colored both food and writing.

Ingredients

• 320g Arborio or Carnaroli rice
• 2 pouches (8g) squid ink
• 400g cleaned squid/cuttlefish cut into rings
• 1 onion minced
• 4 garlic cloves
• 200ml white wine
• 1L fish or seafood stock (hot)
• 60g butter
• ½ cup Parmesan
• olive oil
• salt
• pepper
• parsley

Method

1. Sautéing — Sauté onion in oil until translucent. Add squid, cook 3 min.
2. Adding — Add garlic, then rice; toast 2 min.
3. Adding — Add wine; stir until absorbed.
4. Adding — Add hot stock one ladle at a time, stirring constantly, absorbing before each addition (~18 min).
5. Stirring — Stir in squid ink, butter, Parmesan. Rest 2 min. Garnish with parsley.

Tags: arborio or carnaroli rice, pouches squid ink, cleaned squid/cuttlefish cut into rings, onion minced, garlic cloves · Source: Brittani's Almanac