- Black Risotto with Cuttlefish
- (Risotto Nero con Le Seppie)
For the Fish Stock:
2 and 1/4 lbs (1 kg) white fish (or white fish heads and bones with the gills removed)
1 onion, chopped
1 carrot, sliced
1 celery stick, sliced
1 fresh thyme sprig
1 fresh flat-leaf parsley sprig
1 tablespoon black peppercorns, moderately crushed
For the Risotto:
2 and 1/4 lbs (1 kg) cuttlefish, cleaned and ink sacs reserved
12 oz (350 grams) risotto rice
1 small onion, chopped
1/2 garlic clove, chopped
1 oz (25 grams) butter
3 tablespoons extra virgin olive oil
6 fl oz (175 ml) dry white wine
Salt and pepper
Prepare the Fish Stock:
Pour 3 pints (2 liters) of water into a large saucepan, add the onion, carrot, celery, herbs, and peppercorns and season with salt.
Gradually bring to a boil, then lower the heat and simmer for about 30 minutes.
Remove from the heat, leave to cool, then add the fish (the water should just cover the fish).
Return to the heat, bring just to a boil, then lower the heat and simmer for another 20-25 minutes.
Remove from the heat and let the fish cool in the stock for a stronger flavor.
Strain the stock.
Leave to cool slightly, then strain.
Prepare the Risotto:
Cut the cuttlefish into thin strips.
Bring the fish stock to a boil.
Meanwhile, heat the olive oil in another saucepan.
Add the onion and garlic and cook over a low heat, stirring occasionally, for about 5-6 minutes.
Add the cuttlefish.
Season with salt and pepper to taste and cook for a few minutes.
Pour in the wine and 1/4 pint (150 ml) water and simmer over a low heat for about 20 minutes.
Stir in the rice and cook for a few minutes.
Add the hot fish stock and the cuttlefish ink and cook for a another 20 minutes until the rice and cuttlefish are tender and the liquid has been absorbed.
Stir in the butter and serve. Serves 4.
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