CUTTLEFISH INK RISOTTO RECIPE
La cuttlefish It is a mollusk that is found in our seas almost all year round. Choosing local fish offers two advantages: better taste, thanks to the good salinity of the sea water, and lower cost, as shipping costs are limited.
All you have to do is pop into the fishmonger's: here's how to prepare it risotto al nero di seppia and cuttlefish in black.
ALSO READ: Stuffed Cuttlefish, a simple recipe that uses up bread and vegetables in the fridge.
Ingredients
(For 4 people)
For the cuttlefish in black ink
- 1 kg of cuttlefish
- A clove of garlic
- A nice tuft of parsley
- 1 chili pepper (optional)
- About ½ glass of dry white wine
- About ½ glass of tomato puree
- 4 spoons of extra virgin olive oil
- Cuttlefish ink
For the risotto
- 320g risotto rice (Carnaroli, Superfino Arborio, Vialone Nano)
- A shallot
- ½ untreated lemon, peel only
- 3 spoons of extra virgin olive oil
- A knob of butter
- A foglia di alloro
- Vegetable broth
- Sale
Preparation
- The first tip is to have the cuttlefish cleaned To the fishmonger: he'll remove the bone and innards, and set aside the bags containing the cuttlefish ink. Otherwise, if we have to do it ourselves, remember to wear gloves to protect your hands from dark stains.
- Clean the cuttlefish, wash them well and cut them into strips. Keep aside the tips of some tentacles
- Chop finely garlic and parsley.
- In a pan, preferably earthenware, pour four tablespoons of extra virgin olive oil and let it brown quickly chop the garlic and parsley, as well as the chilli pepper if you like
- Add the cuttlefish strips, mix thoroughly and let it heat up, so that the fish releases its water
- When this water has almost evaporated, vanish with the white wine. Let it reduce a little, then pour in the tomato sauce, cover, and cook until the fish is very tender. The fresher the fish, the faster it will cook.
- Just before removing from the heat add a sac of cuttlefish ink, mixing well. Be careful not to splash!
- Let it rest a bit before serving, and if you make it the day before, it will be even better.
While the cuttlefish are cooking, prepare the risotto:
- Chop lo shallot with a little lemon zest, brown in three tablespoons of extra virgin olive oil, possibly lengthening the cooking time with a few sips of water.
- Pour the rice and cook it well flavor, moisten with wine, let it evaporate, always stirring
- Cover the rice with vegetable broth, or with properly salted water, to which a bay leaf has been added
- Bring to the boil stirring often.
- Just before removing from the heat, to complete with the cuttlefish ink (2 bags) and the zest of the Lemon; grated or cut into strips.
- Add the tentacle tips kept aside from preparing the cuttlefish in ink and serve immediately.
These recipes can also be made with frozen cuttlefish and packaged ink. The result will be slightly less fragrant, but still enjoyable. Preparing fish in a stew, like this example, is very convenient both for saving time in the kitchen and for transporting the dish.
OUR FISH-BASED RECIPES:
- Fish meatballs: the recipe for making them with anchovies, cod, and swordfish. And with boiled chickpeas (photo)
- Fish fingers: a recipe for making one of children's favorite dishes at home.
- Fish soup: the best recipes, with white wine, chili pepper, and ginger. What's different about frozen fish?
- Fish broth: a recipe for making it with just leftovers. And with a few vegetables (photos)
- Fried anchovies: the best variations on this special and very healthy fish recipe.
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