Tuesday, December 16, 2014

Risotto with Cuttlefish

Satisfy your craving for a delicious Italian primo piatto with this rich cuttlefish risotto

I have not prepared a risotto in quite some time. And with this chilly and rainy day tonight I really felt  in the mood for a deliciously tasty, rich and creamy seafood risotto with cuttlefish. It's easy, quick and a great one-dish family dinner.
Cuttlefish is a mollusk, similar to squid and octopi in taste and texture, not as common here in California, as in Italy. I bought mine frozen at the local fish market. Cuttlefish ink is used in many Italian dishes, like risotto al nero di seppia or also black seafood pasta. Both really delicious!
Tonight I did not have any ink to make my risotto black. But as soon as I find and buy some, I will post a recipe.

Ingredients: serving 4
  • 1 lb (450 gr) of clean cuttlefish
  • 2 tablespoons of extra olive oil
  • half onion, chopped
  • 1 garlic clove
  • half cup of white wine
  • 1 and half cups of fish stock (or vegetable) or water
  • 1 tablespoon of fresh Italian parsley, chopped
  • 1.5 cups of arborio rice
Preparation time: 45 minutes
Directions:
Step 1: In a large sauce pan, saute' the garlic and chopped onion in the olive oil.
Step 2: As soon as the onion are softer and slightly golden, add the cuttlefish cut in pieces. Salt to taste, and cook for 10 minutes or so.
Step 3: Stir in the wine, and after one minute add the rice. Let cook for a couple of minutes and add some stock or water.

Step 4: Cook the risotto, stirring every few minutes, and adding water or more stock when necessary. The risotto should be ready in about 15-18 minutes.
Add the parsley and serve immediately.





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