Squid Ink Risotto

Risotto al Negro di Seppie: An Italian Delicacy with Cuttlefish Ink

Total preparation time: 35-40 minutes
Servings: 2

Discover the magic of Italian cooking with this captivating recipe for risotto al negro di seppie! This delicacy is not just a feast for the taste buds but also a true work of art on the plate, thanks to its intense color and rich flavors. Risotto is a traditional Italian dish known for its creamy texture and versatility. In this recipe, cuttlefish ink brings a unique element, transforming a simple risotto into an unforgettable culinary experience.

Ingredients

- 160 g Arborio rice (or another type of risotto rice)
- 30 g onion
- 50 ml dry white wine
- 5 g cuttlefish ink
- 100 ml fish stock (preferably homemade)
- 20 g butter
- A splash of Arpis olive oil
- Salt and pepper to taste
- 200 g uncleaned calamari

Necessary utensils

- A deep pot for risotto
- A wooden spoon
- A sharp knife for chopping
- A spatula or whisk for stirring

Preparation steps

1. Prepare the ingredients: Start by cleaning the calamari. Use a sharp knife to cut them into rings or cubes, depending on your preference. Then, finely chop the onion. These preparations will make the cooking process much easier.

2. Sauté the onion: In a deep pot, heat a splash of Arpis olive oil. Add the chopped onion and sauté over medium heat, stirring constantly, until it becomes translucent, about 3-4 minutes. Do not let the onion brown; we just want to release its flavors.

3. Add the rice: When the onion is ready, add the Arborio rice to the pot. Stir well to coat the rice with the flavored oil. Let it sauté for 1-2 minutes until it becomes slightly translucent.

4. White wine: Pour the white wine into the pot and continue stirring. Allow the wine to simmer so that the alcohol evaporates and the flavors concentrate. This step will add a fresh and tangy note to the risotto.

5. Adding the stock: Once the wine has evaporated, start adding the fish stock gradually. Add one ladle of stock at a time, stirring constantly. This will help release the starch from the rice, giving it a creamy texture. Continue adding stock until the rice is al dente, about 12-14 minutes.

6. Cuttlefish ink: A few minutes before the risotto is done, add the cuttlefish ink and stir well to incorporate the color and flavor. It's time to add the chopped calamari as well. Cook until the calamari turn opaque, about 3-4 minutes.

7. Finishing the risotto: Once the rice is cooked, add the butter and stir well to incorporate. This will give the risotto a special creaminess and rich flavor.

8. Serving: The risotto should be served immediately, preferably in deep plates to highlight its creamy texture. You can drizzle a bit of olive oil on top for an elegant finish.

Helpful tip

To achieve perfect risotto, the secret lies in constant stirring. This not only prevents the rice from sticking but also helps release the starch, essential for the creamy texture.

Nutritional benefits

Risotto al negro di seppie is a good source of carbohydrates from the rice, providing energy. Calamari are rich in protein and contain Omega-3 fatty acids, which are beneficial for health. Additionally, cuttlefish ink has antioxidant properties.

Frequently asked questions

1. Can I use another type of rice?
Yes, but make sure to use a high-starch rice, such as Arborio or Carnaroli, to achieve the desired texture.

2. What can I substitute for cuttlefish ink?
If you can't find cuttlefish ink, you can use squid ink or simply omit the ingredient, although the result won't be as visually striking.

3. How can I store the risotto for the next day?
The risotto can be kept in the fridge for a day, but it will lose some creaminess. Reheat it with a bit of stock or water to rehydrate it.

Possible variations

To diversify this dish, you can add vegetables like peas or fresh spinach, or experiment with different types of fish. Additionally, a squeeze of lemon served on top will give a fresh and vibrant taste.

Ideal pairings

Risotto al negro di seppie pairs perfectly with a dry white wine, such as Sauvignon Blanc or Chardonnay. For a complete culinary experience, serve it alongside a green salad with lemon and olive oil dressing.

Personal story

One of my earliest culinary memories related to risotto is when I first cooked this dish at home, wanting to impress my friends. I was amazed by their reactions and how easy it is to create an extraordinary dish with just a few ingredients. It has thus become a staple in my kitchen, always bringing a touch of joy to weekend evenings.

Enjoy this recipe for risotto al negro di seppie and let yourself be carried away by the Mediterranean flavors! With a little effort and a lot of passion, you will create a memorable dish that will surely impress any guest. Bon appétit!