Black Ink Cuttlefish Risotto is a classic first course of Italian cuisine for fish lovers.
This recipe has a long tradition: it was once prepared by fishermen who, to save money and not throw anything away, used cuttlefish ink to season the pasta.
A creamy risotto made sapid and tasty by cuttlefish ink.
But how do you prepare Black Ink Cuttlefish Risotto? The ingredients are: cuttlefish, rice, onion, oil, white wine, vegetable broth and of course cuttlefish ink.
Toast rice in a pan, deglaze with the white wine and cook with the vegetable broth together with the cuttlefish cleaned and cut into strips.
Halfway through cooking, add the cuttlefish bag containing the ink and top it all off with a sprinkling of chopped fresh parsley.
The recipe does not present particular difficulties other than, sometimes, finding the fresh ingredients, but risotto with cuttlefish ink can also be prepared using frozen cuttlefish and bags of ready-made cuttlefish ink available on the market.
To obtain a super creamy risotto you can stir in with a knob of butter at the end.
If you want to make the dish even richer, you can add seafood or prawns during cooking and sprinkle the risotto with the grated rind of 1 lemon.
And now let’s find out together how to make Back Ink Cuttlefish Risotto.
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- Preparation time20 Minutes
- Cooking time20 Minutes
- Power 511,21 (Kcal)
- Carbohydrates 73,43 (g) of which sugars 2,65 (g)
- Proteins 16,12 (g)
- Fat 15,79 (g) of which saturated 2,25 (g)of which unsaturated 0,41 (g)
- Fibers 1,88 (g)
- Sodium 1.457,65 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
If you are using fresh cuttlefish, wash them under running water then remove the head from the tentacles and cut them into strips. Frozen cuttlefish is usually already cleaned and you just need to cut it after it has thawed.
Heat 2 tablespoons of extra virgin olive oil in a saucepan, add the finely chopped onion and sauté for about 5 minutes.
Add the cuttlefish and continue cooking for 2 minutes over low heat.
Add the rice and let it toast for 2 minutes, stirring constantly.
Pour in wine and let it evaporate, then add vegetable stock a little at a time. You have to add more broth only when the previous one is totally absorbed. Halfway through cooking (for the cooking times of rice, follow the instructions on the package) add the squid ink.
When Risotto is cooked, add salt, a tablespoon of extra virgin olive oil and ground black pepper to taste and mix. Sprinkle with chopped fresh parsley and serve immediately.
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You can enrich risotto with scampi or prawns.
It is possible to prepare Cuttlefish Ink Risotto also with frozen ingredients.
Cuttlefish Ink risotto can be kept in the fridge closed in an airtight container for a maximum of 1 day. It is not suitable for freezing.