Black risotto with cuttlefish
At home we love cuttlefish and black rice dishes, so we really enjoy making this risotto nero with cuttlefish. And we also love it when we swap the cuttlefish for octopus and add a touch of paprika and a few drops of extra virgin olive oil just before serving.
Ingredients · Servings 4
- 1 chalota
- 40g extra virgin olive oil
- 320 g arroz para risotto (―de las varietades Carnaroli o Arborio―)
- 50g white wine
- 800g fish stock
- 3 sachets of squid ink
- 2 medium-sized cuttlefish (―only the body part without tentacles―)
- 1 pinch of salt
- 30g Parmesan cheese
Method · 35 min
- I make fish stock quickly because, as you know, I always have at home the green part of a leek, a carrot, a leek, a potato, an onion, and a hake head with its central bone. I put everything in a saucepan with a liter of water and a little salt. As soon as it starts to boil, I skim off any foam and let it simmer for about 20 minutes. I strain it and set it aside.
- Clean the cuttlefish, cut them into very thin strips and sprinkle with a little salt. Set aside.
- Put 800g of stock in a saucepan. Add the squid ink and stir. Set aside.
- Grate the Parmesan cheese and set aside.
- Dice the shallot and add a pinch of salt. Set aside.
- Pour the extra virgin olive oil into the saucepan you'll be using to cook the rice. Place it on the heat and when it's hot, remove it from the heat and add the shallot, which will fry quickly.
- Put it back on low heat, add the rice and stir for about 3 minutes. This step is important.
- Add the wine and stir everything together.
- Gradually add the warm black fish stock while stirring the rice until cooked. It depends a lot on the type of rice: the one I used was ready in about 15 minutes. I recommend reading the tips.
- Once finished, let it rest for 1 minute, add the Parmesan cheese, and stir.
- While the rice is resting, sauté the cuttlefish strips in a non-stick pan over high heat for 1 minute, stirring constantly to prevent sticking.
- Serve the risotto on a serving plate. Add a few strips of cuttlefish on top and garnish with some aromatic herbs.
Black risotto with cuttlefish
- 320 g arroz para risotto ―de las variedades Carnaroli o Arborio―
