Recipe courtesy of Rocco DiSpirito

Black Risotto con Seppiolini (Risotto with Small Cuttlefish)

  • Total: 50 min
  • Prep: 5 min
  • Cook: 45 min
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Ingredients

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

Directions

  1. 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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