Name: Cuttlefish Ink Risotto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 portions
Ingredients: 80 g risotto rice; 87.5 g calamari; 0.5 packet squid ink; 0.25 pcs onion; 0.5 clove garlic; 0.75 tablespoon olive oil; 25 ml white wine; 0.225 l fish broth; 10 g butter; 10 g parmesan; 0.25 handful parsley; 0.25 teaspoon salt; 0.125 teaspoon ground pepper; 0.25 pcs lemon

Step by step process

Preparation

1
Clean the squid and slice it into thin rings. Finely chop the onion and mince the garlic.
2
Finely chop the parsley and cut the lemon into wedges for serving.
3
Heat the fish stock in a small saucepan and keep it hot throughout the risotto preparation.
TIP:
Make stock from fish heads and bones. Sauté the vegetables, add water, and simmer over low heat for 30-45 minutes. Strain and, if necessary, skim off the fat. Refrigerate for 2-3 days, or freeze for later use.

Cooking

4
Warm the olive oil in a large pan, add the onion, and sauté over low heat for 2-3 minutes until translucent.
5
Stir in the chopped garlic and let it release its aroma briefly. Add the Arborio rice and, stirring constantly, toast it until it starts to become slightly translucent.
6
Pour in the dry white wine and let it almost evaporate over medium heat.
7
Gradually add the hot fish stock ladle by ladle, allowing the liquid to be almost absorbed before adding more. The rice will take about 20 minutes to cook in total.
8
Halfway through cooking, add the sliced squid and cuttlefish ink and stir so the rice and seafood take on the characteristic black color.
9
Toward the end, stir in the butter and grated Parmesan, season with salt and pepper. Finally, fold in the chopped parsley and remove the risotto from the heat.

Serving

10
Spoon the creamy black risotto onto plates, place a lemon wedge on each plate, and optionally sprinkle with additional chopped fresh parsley.
11
Serve immediately while the risotto is creamy and hot.