Black Risotto

"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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 5mins
Ingredients:
9
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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
     
Advertisement

RECIPE SUBMITTED BY

I have just moved to Rhodos an island in Greece. I have been living in Greece on the mainland for the past 5 years. I am greek, born and raised in Sydney, Australia. I'm married to a Military Officer and I have a 20 month old baby boy, who is the love of my life!!!!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes