Welcome back!
You’ve returned to this recipe. Save it to your personal Recipe Box so you won’t have to search for it again.
Free for 30 days. No payment information required.
Black Risotto
At a Glance
- Prep
- 20 minutes
- Cook
- 60 minutes
- Total
- 1 hr 5 min
- Yield
- 4.00 serving(s)
Categories
- Main
Cuisine
- Italian
Cooking Method
- Stovetop
Difficulty
- Medium
Dietary
- Non-Vegetarian
Allergens
- Possible Molluscs — check ingredient labels
- Possible Fish — check ingredient labels
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Black Risotto brings together 10 ounces cuttlefish or 10 ounces whole squid, 1/2 onion, chopped, 1 clove garlic, chopped in a practical dish for home cooking. It takes about 1 hr 5 min to prepare and cook. It makes approximately 4 servings.
Hands-Free Mode Off
Want to make this later?
Save this recipe to your personal Recipe Box and find it whenever you need it.
Free for 30 days. No payment information required.
Plan This Meal for Later
Create your free My Kitchen account
Start your free 30-day trial and we’ll add this recipe to your meal plan automatically.
No payment information required.
Ingredients
- 10 ounces cuttlefish or 10 ounces whole squid
- 1/2 onion, chopped
- 1 clove garlic, chopped
- 3 tablespoons extra virgin olive oil
- salt & freshly ground black pepper
- 2 cups arborio rice
- 4 cups boiling fish stock (stock)
- 2 ounces butter
- 1 tablespoon chopped parsley
Send These Ingredients to My Shopping List
Create your free My Kitchen account
Start your free 30-day trial and we’ll add this recipe to your shopping list automatically.
No payment information required.
Instructions
Clean the cuttlefish by removing eyes, beak and transparent quill.
Remove and reserve ink sac.
Place cuttlefish in a bowl of cold water and soak for 30 minutes.
Peel off as much skin as possible, cut the cuttlefish into strips and wash in plenty of cold water.
Saute' onion and garlic in the oil until translucent.
Add the cuttlefish and cook over moderate heat until golden, stirring from time to time.
Add salt and pepper reduce heat, cover and cook for 30 minutes.
Add the rice and stir briefly over high heat to blend flavors.
Pour in several ladlefuls of boiling broth, the ink from the cuttlefish sac, and then little by little the rest of the boiling broth.
Reduce heat to low and cook for about 15 minutes, stirring constantly.
Keep Cooking
More cuttlefish or 10 ounces whole squid Recipes
Explore the full recipe collection for another idea to make next.
Find more recipesTurn this recipe into a complete meal
Ask Your Kitchen Concierge to find sides, desserts or other recipes that work with this dish.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Keep My Own Notes With This Recipe
Create your free My Kitchen account
Start your free 30-day trial and we’ll open the recipe notes so you can keep your own notes with this recipe.
No payment information required.
Keep exploring
What would you like to make next?
Turn this recipe into dinner Ask Your Kitchen Concierge to suggest a main course, side and dessert using recipes already on Shared Recipes Club.
