Risotto with ink black is an Italian first course easy to prepare and very tasteful. The main ingredients are obviously the rice, the cuttlefishes and ink black. I cooked this risotto using a vegetable broth and not the cooking water of the cuttlefishes because I prefer a more delicate taste instead of the more strong taste of fish. During the Christmas Eve traditionally in Italy we cook fish and to meat so from the appetizer, to the first course and also the main course are fish based dishes. For this reason Risotto with ink black and cuttlefishes could be a delicious suitable first course for the dinner of Christmas Eve.
INGREDIENTS (for 6 people):
480 g of rice
600 g of Cuttlefishes
1 Onion
1 Glass of white wine
3 Tablespoons of extra virgin olive oil
8 g of ink black
Parsley
FOR BROTH:
1 Carrot
1 Onion
Celery
1 Potato
Raw Salt
PREPARATION TIME: 20 minutes
COOKING TIME: 20 minutes
WINE: Pinot Bianco Doc (White Wine)
PREPARATION
First prepare the broth, clean and peel the carrot, potato, onion and celery. Place them in a pan with water and raw salt and let them boil until the vegetables are cooked.
Remember that you can prepare the broth also with the use of the pressure cooker if you don't have a lot of time. Clean the cuttlefishes, place them in a pan with water and let the water boil for 1-2 minutes. Drain the cuttlefishes and cut them in pieces.
When the cuttlefishes and the broth are ready you can start with the preparation of risotto.
Chop the onion, preheat the extra virgin olive oil, add the onion and let them sauté for few minutes.
Then add the cuttlefishes and the white wine. Let it evaporate and sprinkle with parsley.
Add the rice, let it roast for few minutes
and start to add time by time the broth stirring continuously.
Cook the rice for about 15-18 minutes or the time indicated in the packaging. When the rice is almost cooked let the broth reduce. 1-2 minutes before the end of the cooking add the ink black and stir.
Serve warm risotto.
BUON APPETITO!
INGREDIENTS (for 6 people):
480 g of rice
600 g of Cuttlefishes
1 Onion
1 Glass of white wine
3 Tablespoons of extra virgin olive oil
8 g of ink black
Parsley
FOR BROTH:
1 Carrot
1 Onion
Celery
1 Potato
Raw Salt
PREPARATION TIME: 20 minutes
COOKING TIME: 20 minutes
WINE: Pinot Bianco Doc (White Wine)
PREPARATION
First prepare the broth, clean and peel the carrot, potato, onion and celery. Place them in a pan with water and raw salt and let them boil until the vegetables are cooked.
Remember that you can prepare the broth also with the use of the pressure cooker if you don't have a lot of time. Clean the cuttlefishes, place them in a pan with water and let the water boil for 1-2 minutes. Drain the cuttlefishes and cut them in pieces.
When the cuttlefishes and the broth are ready you can start with the preparation of risotto.
Chop the onion, preheat the extra virgin olive oil, add the onion and let them sauté for few minutes.
Then add the cuttlefishes and the white wine. Let it evaporate and sprinkle with parsley.
Add the rice, let it roast for few minutes
and start to add time by time the broth stirring continuously.
Cook the rice for about 15-18 minutes or the time indicated in the packaging. When the rice is almost cooked let the broth reduce. 1-2 minutes before the end of the cooking add the ink black and stir.
Serve warm risotto.
BUON APPETITO!
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