Food Network: Fresh Seppie Rissotto

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Fresh Seppie Rissotto
Recipe courtesy Emeril Lagasse, 2000

Ingredients
1 tablespoon olive oil
1 cup chopped onions
2 tablespoons cuttlefish ink
Salt
Freshly ground black pepper
2 teaspoons chopped garlic
1 pound (2 cups) Arborio rice
6 cups fish stock
2 pounds cleaned cuttlefish, cut into rings
1 tablespoon butter
1/4 cup heavy cream
1/2 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons finely chopped fresh parsley leaves

Directions

In a large saute pan, over medium heat, heat the oil. Add the onions
and 1 tablespoon of the cuttlefish ink. Season with salt and pepper, and cook, stirring. Saute
until the onions are slightly soft, about 3 minutes. Add 1 teaspoon of the garlic and saute for 1
minute. Add the rice and saute for 2 minutes. Start to slowly add the stock, stirring constantly,
allowing the stock to absorb after each addition. Season the cuttlefish with salt and pepper. To a
hot saute pan, add olive oil, 1 teaspoon of the garlic, the remaining tablespoon of cuttlefish ink
and the cuttlefish and saute for 5 minutes. Stir half of the cuttlefish into the risotto. Stir in
the butter, cream, cheese and parsley and simmer for 2 minutes, stirring constantly. Remove from
the heat. Spoon the risotto in the center of each shallow bowl. Top with the remaining cuttlefish.
Garnish with parsley.