
Risotto nero

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A cuttlefish risotto made with cuttlefish ink looks very much like gravelly tar. However, it's extremely delicate, with much of the delicacy coming from the ink, which imparts an evenness to the cuttlefish flavor of the risotto that would have been absent otherwise. You could also make this with squid or calamari.
ingredients
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serves: 4
1 lb (450 g) small, uncleaned cuttlefish
5 cups (1.2 liters) Fish Stock
2 tablespoons (25 g) butter
3 tablespoons olive oil
2 large shallots (minced)
3 cloves garlic (minced)
1 1/2 cups (350 g) risotto rice (such as Carnaroli or Arborio)
2/3 cup (150 ml) dry white wine
3 tablespoons chopped flat-leaf parsley
1 tablespoon freshly grated Parmesan cheese
Salt and freshly ground black pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 860
- Total Fat: 25.4 g
- Saturated Fat: 9.1 g
- Trans Fat: 0.4 g
- Cholesterol: 158.3 mg
- Sodium: 1006.2 mg
- Total Carbs: 108.3 g
- Dietary Fiber: 9.6 g
- Sugars: 6.9 g
- Protein: 46.1 g
preparation

Squid would be a good substitute, but there's not enough ink in squid to make this satisfactorily. However, you can buy little sachets of ink from your fishmonger. You'll need about 4 sachets for this dish.
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