Black risotto
Risotto with cuttlefish and its own ink. The ink goes in at the end, or it turns bitter.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Fry the onion and garlic in olive oil until soft, add the cuttlefish and cook five minutes; it releases water.
Add half the wine and the tomato paste and stew covered for twenty-five minutes, topping up with stock, until the cuttlefish softens.
Add the rice and toast it two minutes, until the grains turn translucent at the edges. Pour in the rest of the wine.
Add hot stock a ladle at a time, stirring, for eighteen minutes. Each addition goes in when the last has nearly been absorbed.
Five minutes before the end stir in the ink. The risotto turns black within seconds.
Off the heat, beat in a spoon of olive oil and the parsley, cover for two minutes and serve.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Sumit Surai · CC BY-SA 4.0