Recipe

Black Risotto

Luxurious Venetian risotto with cuttlefish ink. Dramatic, elegant restaurant-quality appetizer.

Black Risotto takes about 70 minutes and makes 4 servings. Each serving has 813 kcal.

Preparation
35 minutes
Cooking
35 minutes
Total time
70 minutes
Servings
4
Black Risotto - finished dish

Nutrition per serving

Calories
813 kcal
Protein
42.2 g
Carbohydrates
76.5 g
Fat
34 g

Ingredients

  • Arborio or Carnaroli rice320 g
  • Cuttlefish (or squid)600 g
  • Cuttlefish ink32 g
  • Fish or seafood stock1.2 l
  • White wine150 ml
  • Red onion1 pc
  • Garlic2 cloves
  • Peeled tomatoes2 pcs
  • Olive oil4 tbsp
  • Butter60 g
  • Parmesan80 g
  • Parsley3 tbsp
  • Lemon1 pc
  • Salt1 pinch
  • Pepper1 pinch

Instructions

  1. 1

    Heat stock in a separate pot and keep at a gentle simmer. Open ink sachets and mix into 100 ml hot stock until fully dissolved.

    Tip: Hot liquid dissolves ink better - cold may leave lumps.

  2. 2

    Clean cuttlefish: separate body from head, remove quill and ink sac if present. Peel membrane. Slice bodies into thin 5 mm rings.

    Tip: Squeeze ink from sac into a bowl - you will use it later for the risotto.

  3. 3

    Finely chop onion. Crush garlic. Peel tomatoes, remove seeds and dice.

  4. 4

    In a large pan, heat 2 tbsp olive oil. Add cuttlefish and sauté 3 minutes over high heat until they release liquid.

  5. 5

    Add onion and garlic. Sauté 4 minutes until onion softens. Add tomatoes and sauté 2 more minutes.

  6. 6

    Add rice and stir so each grain is coated. Toast 1 minute.

  7. 7

    Pour in white wine and stir until alcohol evaporates - about 2 minutes.

  8. 8

    Add ink mixed with stock. Stir vigorously to distribute evenly.

  9. 9

    Add one ladle of hot stock. Stir until rice absorbs liquid. Repeat adding stock every 2 minutes for 16-18 minutes total.

    Tip: Risotto is done when rice is al dente - creamy with slight bite in center.

  10. 10

    Remove from heat. Stir in butter, grated Parmesan and juice of half a lemon. Season with salt and pepper. Rest 1 minute to relax.

    Tip: Serve immediately - black risotto is best hot.

Cooking methods

On the stove

High heat for sautéing cuttlefish - gas gives instant visual control for the initial high-heat phase. Reduce to medium-low for the 16–18 minute risotto phase. Keep seafood stock warm on an adjacent burner throughout.

On induction

Level 7–8 for the cuttlefish sauté - high heat is needed to caramelize. Reduce to level 4 for the risotto. Keep stock warm at level 2 on a second burner. Induction's fast response is crucial when transitioning from high-heat sauté to the delicate risotto phase.

Over an open fire

Possible over charcoal or hardwood. The subtle smoke pairs well with cuttlefish ink and seafood. Use a wide, heavy-bottomed pan. Maintain moderate heat from ash-covered coals during the risotto phase. The combination of seafood flavor and woodsmoke is exceptional.

Recipe questions

How long does this recipe take?
Plan for about 70 minutes from start to finish.
How many servings does this recipe make?
This recipe makes 4 servings.
Can I cook this recipe on induction?
Yes. Level 7–8 for the cuttlefish sauté - high heat is needed to caramelize. Reduce to level 4 for the risotto. Keep stock warm at level 2 on a second burner. Induction's fast response is crucial when transitioning from high-heat sauté to the delicate risotto phase.
Can I cook this recipe over an open fire?
Yes. Possible over charcoal or hardwood. The subtle smoke pairs well with cuttlefish ink and seafood. Use a wide, heavy-bottomed pan. Maintain moderate heat from ash-covered coals during the risotto phase. The combination of seafood flavor and woodsmoke is exceptional.

In the app

Cooking the way it should feel

One step on screen, a timer that keeps going, and clear progress until the dish is done.

Step-by-step cooking screen in the First Bite app

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