Black Risotto Con Seppiolini Risotto With Small Cuttlefish Recipes

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BLACK RISOTTO



Black Risotto image

It's original name is Risotto nero,This dish from Venice has become a classic, for its unusual black color and for its very delicate taste.

Provided by Poppy

Categories     Rice

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

10 ounces cuttlefish or 10 ounces whole squid
1/2 onion, chopped
1 clove garlic, chopped
3 tablespoons extra virgin olive oil
salt & freshly ground black pepper
2 cups arborio rice
4 cups boiling fish stock (stock)
2 ounces butter
1 tablespoon chopped parsley

Steps:

  • Clean the cuttlefish by removing eyes, beak and transparent quill.
  • Remove and reserve ink sac.
  • Place cuttlefish in a bowl of cold water and soak for 30 minutes.
  • Peel off as much skin as possible, cut the cuttlefish into strips and wash in plenty of cold water.
  • Saute' onion and garlic in the oil until translucent.
  • Add the cuttlefish and cook over moderate heat until golden, stirring from time to time.
  • Add salt and pepper reduce heat, cover and cook for 30 minutes.
  • Add the rice and stir briefly over high heat to blend flavors.
  • Pour in several ladlefuls of boiling broth, the ink from the cuttlefish sac, and then little by little the rest of the boiling broth.
  • Reduce heat to low and cook for about 15 minutes, stirring constantly.

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