Risotto with cuttlefish ink
1 serving
20 minutes
Squid ink risotto is a dish that impresses with its elegance and mysterious dark hue. It originates from the coastal regions of Italy, where seafood holds a special place in cuisine. The velvety texture of carnaroli rice infused with the ink depth of squid offers a refined blend of marine flavor with soft creamy notes. A light acidity from white wine balances the rich taste of seafood, while garlic and shallots add spiciness. A garnish of calamari and cherry tomatoes adds freshness and brightness. This dish is perfect for special occasions, surprising guests with its unique appearance and exquisite taste. Serving it with a sprig of parsley completes the composition, giving it harmony and sophistication. A true gastronomic delight for Mediterranean cuisine enthusiasts!
1
In olive oil, sauté finely chopped shallots for 2-3 minutes, add rice and sauté for another 4-5 minutes, deglaze with white wine, evaporate, add fish broth and cuttlefish ink. Cook the rice for 8-10 minutes, stirring occasionally. Separately, sauté cuttlefish in olive oil with finely chopped garlic, combine with rice, mix, season with salt and pepper.
- Shallot: 3 g
- Carnaroli rice: 60 g
- White wine: 50 ml
- Cuttlefish ink: 3 g
- Cuttlefish: 100 g
- Olive oil: 30 ml
- Garlic: 3 g
- Sea salt: to taste
- Ground black pepper: to taste
2
For decoration, we sauté finely chopped garlic, squid rings, and halved cherry tomatoes in olive oil.
- Olive oil: 30 ml
- Garlic: 3 g
- Squid: 20 g
- Cherry tomatoes: 20 g
3
We place the risotto on a plate in a mound, decorate it with squid and cherry tomatoes, and top it with a sprig of parsley.
- Squid: 20 g
- Cherry tomatoes: 20 g
- Parsley: 2 g
