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Risotto Nero

  • 4servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, B9, C, D, P
MineralsNatrium, Fluorine, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/2 onion -- chopped

  3. 1/2 carrot -- chopped

  4. 1 bay leaf

  5. 1 pound cleaned cuttlefish or calamari -- ink sac retained

  6. 4 tablespoons olive oil

  7. 1 medium spanish onion -- chopped

  8. 1/4" dice

  9. 2 packets squid ink

  10. 1 1/2 cups vialone nano or arborio rice

  11. 1 cup dry white wine

  12. salt -- to taste

  13. freshly-ground black pepper -- to taste

  14. 2 tablespoons butter

  15. 1/4 cup finely-chopped Italian parsley

Instructions Jump to Ingredients ↑

  1. Bring 3 quarts water to boil with 1/2 onion, 1/2 carrot and 1 bay leaf. Prepare ice bath. Plunge calamari into boiling water and cook 30 seconds. Remove and submerge in ice water 1 minute. Drain and set aside. Keep cooking liquid warm on stove.

  2. In a 12- to 14-inch frying pan with 3-inch sides, heat olive oil and onion and squid ink over medium heat until softened but not brown, about 8 to 10 minutes. Add rice and, stirring constantly, cook until opaque, about 2 minutes. Add white wine, then shellfish cooking liquid ladle by ladle until rice is covered. Turn heat to high and, stirring constantly, continue to cook, maintaining the level of liquid just above the level of rice, for 15 minutes.

  3. Chop the calamari into 1-inch pieces and toss into rice. Continue cooking until rice is soft but still al dente. Season with salt and pepper, remove from heat and stir in butter and parsley. Serve immediately.

  4. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-1D12)

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