Prep 20 mins
Cook 45 mins
It's original name is Risotto nero,This dish from Venice has become a classic, for its unusual black color and for its very delicate taste.
- 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
- 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.
darn not many people even seem to use cuttlefish...this is quite good but wayyy to long to cook the cuttlefish...max 2/3 minutes for me...or it goes rubbery. But still deserves 4 stars