cuttlefish ink risotto
risotto al nero di seppia
TOTAL TIME: 45 minutes
MAKES: 4 servings
- 3 tablespoons extra-virgin olive oil
- ⅓ cup finely chopped onion
- 1⅓ cups carnaroli rice
- 6 cups vegetable broth, heated to a simmer
- 3 teaspoons squid ink
- Coarse sea salt
- 1 pound fresh cuttlefish or baby squid, bodies cleaned and cut into ½-inch wide rings, tentacles reserved
- ⅓ cup roughly chopped flat-leaf parsley
Heat 2 tablespoons oil in a heavy large saucepan over medium-low heat. Add onion and cook, stirring occasionally, until softened, about 7 minutes. Add rice and cook, stirring constantly, until rice is translucent, about 5 minutes.
Add 1 cup broth and cook, stirring, until mostly absorbed, 5 to 7 minutes. Add ½ cup more broth and cook, stirring, until mostly absorbed. Repeat once, then add squid ink and stir to combine. In ½ cupfuls, add remaining broth, stirring until each addition is mostly absorbed before adding the next, until rice is tender yet still slightly firm to the bite (you may not use all the broth). Remove from heat, season with salt to taste and cover for warmth.
Heat remaining 1 tablespoon oil in a large skillet over high heat until hot but not smoking. Add squid and cook, stirring, until opaque, about 3 minutes; season with salt. Stir squid and any liquid from pan into risotto, thin risotto with a little broth if desired. Serve immediately, garnished with parsley.
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