Name: Cuttlefish Ink Risotto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 portions
Ingredients: 320 g risotto rice; 350 g calamari; 2 packets squid ink; 1 pc onion; 2 cloves garlic; 3 tablespoons olive oil; 100 ml white wine; 0.9 l fish broth; 40 g butter; 40 g parmesan; 1 handful parsley; 1 teaspoon salt; 0.5 teaspoon ground pepper; 1 pc lemon

Ingredients

4portions

For the risotto

320 grisotto rice

350 gcalamari

2 packetssquid ink

1 pconion

2 clovesgarlic

3 tablespoonsolive oil

100 mlwhite wine

0,9 lfish broth

40 gbutter

40 gparmesan

1 handfulparsley

1 teaspoonsalt

1/2 teaspoonground pepper

For serving

1 pclemon

Step by step process

Preparation

1
Prepare all ingredients before you start: the dish needs constant attention once cooking begins. Clean the squid and slice into thin rings. Finely dice 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 preparation.

Cooking

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

Serving

10
Spoon the creamy black risotto onto plates. Place a lemon wedge on each and sprinkle with fresh parsley. Serve at once.
11
Risotto sets quickly, so serve at once.