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Black risotto
You either like it or not. Risotto with cuttlefish ink is a challenge for all true sea food lovers. Are you a lover of sea food to the core? Try and you will find out…
Preparation
60 min
Portion for
4
Ingredients
For sprinkling
Great tip: Choose the ingredients you already have and find out which ones you're missing. Let that help you decide what to cook.
Preparation
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Wash the cuttlefish and finely chop them.
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Saute finely chopped onion on oil, add garlic and prepared cuttlefish. Simmer for about 10 minutes.
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Pour wine over it, add Vegeta, laurel leaf and simmer for about 30 minutes.
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At the end add ink, chopped parsley and half cooked rice.
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Mix all together and cook gently (be careful not to overcook the rice).
Advice
To preserve the freshness of cuttlefish ink leave it in the bag, put the bag in a glass with some oil and store it in refrigerator.
Serving
Serve immediately on warm plate with grated cheese.
