Black risotto made of cuttlefish and other seafood is a traditional dish eaten along the Croatia coast and Italy, You can easily prepare black risotto at home. It is very tasty and perfect delicious. I highly recommend this recipe. Follow instructions.
Ingredients: very easy, total time 40 min, 4 serving
500 g of cleaned cuttlefish/ without arms
300 g of Italian rice/ Arborio, Carnaroli
300 ml of fish stock
1 onion/ finely chopped
2–3 cloves of garlic/ minced
a little olive oil
100 ml of white wine
salt and pepper as desired
2 sachet cuttlefish ink
fresh parsley/ finely chopped
lemon slices for serving
NOTE: The bag with cuttlefish ink is located in the gut of this mollusk and is easy to separate, so it is best to buy the whole cuttlefish at the fish market. You can buy cleaned and frozen cuttlefish in stores with a bag of ink included.
Preparation:
Heat some olive oil in a frying pan, then fry the finely chopped onion, garlic, and cuttlefish pieces on it. Sauté the cuttlefish until the meat of this mollusk softens. It will take you about 30 minutes to do this.
Add the white wine, then cook all together until the alcohol evaporates. Add salt and pepper as desired.
Place the rice and cuttlefish ink on the pan. Stir, then start to drizzle the rice with the fish stock, stirring often.
The bag with cuttlefish ink is located in the gut of this mollusk and is easy to separate, so it is best to buy the complete cuttlefish at the fish market. You can buy cleaned and frozen cuttlefish in stores with a bag of ink included.
Cook the rice for about 15 minutes until the risotto is creamy, and the rice grains are still al dente.
Chop fresh parsley over the risotto.
Serve warm in plate with lemon slices.
Buon appetito!
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