Saved to My recipes.

Removed from My recipes.

ALL RECIPES

Print

Black risotto

Print

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

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

  1. Wash the cuttlefish and finely chop them.
  2. Saute finely chopped onion on oil, add garlic and prepared cuttlefish. Simmer for about 10 minutes.
  3. Pour wine over it, add Vegeta, laurel leaf and simmer for about 30 minutes.
  4. At the end add ink, chopped parsley and half cooked rice.
  5. 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.

Search in stores: