Ingredients Jump to Instructions ↓

  1. 1/3 cup 78ml Olive oil

  2. 1 cup 62g / 2 1/5oz Onion - chopped (small)

  3. 1 Garlic clove

  4. 17 Cuttlefish - (1/2 oz ea) - cleaned, and cut Into strips and ink sac saved Salt - to taste Freshly-ground black pepper - to taste

  5. 1 cup 237ml Dry white wine

  6. 3 cups 711ml Fish stock

  7. 1 1/3 cups 213g / 7 1/2oz Vialone nanno rice

  8. 2 tablespoons 30ml Unsalted butter

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat large pot with oil. Add onion and garlic and saute over medium heat. When garlic browns, remove and discard. Add cuttlefish. Season with salt and pepper and cook for a few minutes. Add wine. Raise heat and allow wine to evaporate. Squeeze black ink sac into casserole with 2 to 3 tablespoons water. Cook for 20 minutes. In the meantime, cook risotto by heating oil, adding onions and saute for 3 minutes add rice to casserole and continue cooking. Add stock gradually, mixing continuously until rice is cooked. Add butter and mix well. Add Allow to set a couple of minutes before finishing with seppiolini. This recipe yields ?? servings. Description: "{Black Risotto Con Seppiolini}"


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