Cuttlefish Ink Risotto

🛒 Ingredients

• Carnaroli or Arborio rice 80 g · 288 kcal
• Cuttlefish (cleaned, with ink sac) 75 g · 60 kcal
• Dry White Wine 25 g · 20 kcal
• Onion (finely chopped) 38 g · 15 kcal
• Garlic (minced) 3 g · 4 kcal
• Hot Fish Broth 250 g · 25 kcal
• Unsalted Butter 10 g · 72 kcal
• Parmigiano Reggiano (grated, optional) 10 g · 43 kcal
• Extra Virgin Olive Oil 8 g · 62 kcal
• Fresh Parsley (chopped, for garnish) 1 g · 1 kcal

👨‍🍳 Instructions

1. Clean the cuttlefish thoroughly, separating the body, tentacles, and ink sac. Mince the cuttlefish meat and set aside the intact ink sacs.
2. In a wide, heavy-bottomed pan, sauté finely chopped onion and minced garlic in olive oil until softened, about 5 minutes.
3. Add the minced cuttlefish and cook for 2-3 minutes until lightly browned. Pour in the white wine and cook until it has almost completely evaporated.
4. Add the rice to the pan and toast for 1-2 minutes, stirring constantly, until the grains become translucent around the edges.
5. Begin adding the hot fish broth, one ladleful at a time, stirring frequently. Allow each addition to be almost fully absorbed before adding the next.
6. When the rice is almost al dente (about 15-18 minutes), carefully open the cuttlefish ink sacs and squeeze the ink directly into the risotto. Stir well to distribute the black color evenly.
7. Continue cooking, adding more broth if needed, until the rice is perfectly cooked and the risotto is creamy. Remove from heat.
8. Stir in the cold butter and grated Parmigiano Reggiano (if using) vigorously until fully incorporated and the risotto is shiny and extra creamy. This is called 'mantecatura'.
9. Serve immediately, garnished with fresh chopped parsley.