(Squid Ink Risotto)
Risotto al Nero di Seppia
Equipment needed : Wide, shallow pan
Maintain a gentle simmer during cooking
In a saucepan, warm the fish or seafood broth.
In a wide, shallow pan, heat the butter and olive oil over medium heat.
Sauté the chopped onion until translucent.
Add the Arborio rice and toast it for a couple of minutes.
Pour in the white wine and cook until it's mostly absorbed.
Begin adding the warm broth one ladle at a time, stirring continuously.
When the rice is creamy and al dente, stir in the squid ink.
Add the sliced fresh squid or cuttlefish and cook until they are done, usually around 18-20 minutes.
Remove from heat, season with salt and black pepper, and garnish with chopped fresh parsley.
Serving Size 4
- Amount Per Serving
- Calories 430kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 65g22%
- Protein 15g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.