Black Risotto con Seppiolini (Risotto with Small Cuttlefish)

Total Time:
50 min
5 min
45 min
  • 1/3 cup olive oil
  • 1 small onion, chopped
  • 1 clove garlic
  • 17 (1/2-ounce each) cuttlefish, cleaned and cut into strips and ink sac saved
  • Salt and pepper, to taste
  • 1 cup dry white wine
  • 3 cups fish stock
  • 1 1/3 cups vialone nanno rice
  • 2 tablespoons unsalted butter
  • Heat large pot with oil. Add onion and garlic and saute over medium heat. When garlic browns, remove and discard. Add cuttlefish. Season with salt and pepper and cook for a few minutes. Add wine. Raise heat and allow wine to evaporate. Squeeze black ink sac into casserole with 2 to 3 tablespoons water. Cook for 20 minutes. In the meantime, cook risotto by heating oil, adding onions and saute for 3 minutes add rice to casserole and continue cooking. Add stock gradually, mixing continuously until rice is cooked. Add butter and mix well. Add Allow to set a couple of minutes before finishing with seppiolini.

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