Recipe courtesy of Rocco DiSpirito
Black Risotto con Seppiolini (Risotto with Small Cuttlefish)
- Total: 50 min
- Prep: 5 min
- Cook: 45 min
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
- 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.