Risotto with Cuttlefish Ink
Description
The dish is prepared without unnecessary complications. Cuttlefish ink has a pronounced salty and fishy taste, so this risotto pairs only with fish or seafood; meat and poultry are unlikely to go well with it. The finished dish can be served at the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Peel the onion and garlic, then wash them together with the celery.
- 2
Step 2
Heat vegetable oil in a frying pan and sauté finely chopped onion for 1-2 minutes.
- 3
Step 3
Chop the celery and garlic, add to the pan, and cook for another 3 minutes over medium heat.
- 4
Step 4
Add the rice to the pan, mix and sauté with the vegetables for about a minute. By the way, risotto rice is not washed.
- 5
Step 5
Gradually start adding the broth, stirring frequently.
- 6
Step 6
After about 15 minutes, the rice will definitely double in size and develop a creamy consistency.
- 7
Step 7
Add the squid ink and mix. Start with 4 grams; if you want a completely black color, you'll need 2 packets or 8 grams.
- 8
Step 8
At this stage, the rice will already be al dente; add a piece of butter. If you prefer well-cooked rice, continue adding broth and cook until fully done.
- 9
Step 9
Serve the finished squid ink risotto in portions. When serving, you can add an extra piece of butter and sprinkle with grated Parmesan, if available.