Go Back

Risotto al Nero di Seppia

Print Recipe Pin Recipe
Cook Time 20 minutes
Total Time 20 minutes
Servings: 4
Cuisine: Italian
Calories: 430

Ingredients
  

  • 1(1/2) cup Arborio Rice
  • 1/2 cup White Wine Dry
  • 4 cup fish or seafood broth
  • 1 Small onion , finely chopped
  • 2 tbsp Unsalted butter
  • 1 tbsp olive oil
  • Squid Ink (from 2-3 squid)
  • Fresh Squid or Cuttlefish Cleaned and Sliced
  • Fresh Parsley Chopped
  • Salt and Black Pepper

Method
 

  1. Equipment needed : Wide, shallow pan
  2. Maintain a gentle simmer during cooking
  3. In a saucepan, warm the fish or seafood broth.
  4. In a wide, shallow pan, heat the butter and olive oil over medium heat.
  5. Sauté the chopped onion until translucent.
  6. Add the Arborio rice and toast it for a couple of minutes.
  7. Pour in the white wine and cook until it's mostly absorbed.
  8. Begin adding the warm broth one ladle at a time, stirring continuously.
  9. When the rice is creamy and al dente, stir in the squid ink.
  10. Add the sliced fresh squid or cuttlefish and cook until they are done, usually around 18-20 minutes.
  11. Remove from heat, season with salt and black pepper, and garnish with chopped fresh parsley.