Cuttlefish Ink Risotto

An ebony-black rice, glossy and creamy, where each grain remains distinct. The cuttlefish provides a tender bite, highlighted by the deep saline depth of the ink and fresh parsley.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 491
• Protein: 24 g
• Carbs: 57 g
• Fat: 17 g

Ingredients

• 280 g White rice ( Arborio or Carnaroli type )
• 300 g Cuttlefish ( cleaned and cut into strips )
• 100 ml Dry white wine ( for deglazing )
• 2 piece Shallot ( finely minced )
• 1 piece Garlic ( minced )
• 30 g Minimum butter sweet ( cold, diced )
• 2 tbsp Extra virgin olive oil ( for cooking )
• 1 piece Flat-leaf parsley ( chopped )
• 8 g Cuttlefish ink
• 1 L Fish stock ( warm )

Instructions

1. Preparing the cuttlefish

   Clean the cuttlefish. Slice the body into thin strips and the tentacles into small pieces. Pat the flesh dry thoroughly with a clean cloth to ensure proper browning during cooking.

2. Sautéing aromatics and cuttlefish

   Heat olive oil in a sauté pan. Sweat the minced shallot and garlic without browning. Add the cuttlefish and sear quickly until it becomes opaque and firm.

3. Toasting the rice

   Pour the rice into the pan. Stir constantly until the grains become translucent on the edges and warm to the touch. The rice must absorb the fat.

4. Liquid and coloring

   Deglaze with dry white wine and let evaporate completely. Add the cuttlefish ink and begin adding hot fish stock, ladle by ladle, stirring to release the starch.

5. Finishing

   Once the rice is al dente, remove from heat. Stir in cold butter and chopped parsley. Mix vigorously to create a creamy emulsion. The rice should be 'all'onda', fluid like a wave.

Chef's tips

• The secret is in the stock: it must be simmering so it doesn't stop the rice from cooking.
• Mantecatura is always done off the heat to achieve a perfect emulsion without splitting the fat.
• If the risotto is too stiff, loosen it with one last spoonful of stock before serving.

Storage

Risotto doesn't keep, it must be eaten immediately. If there are leftovers, turn them into arancini the next day.