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
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
Heat 1.2 l of stock in a separate pot and keep at a gentle simmer. Stir 32 g of ink into 100 ml hot stock until fully dissolved.
Tip: Hot liquid dissolves ink better - cold may leave lumps.
- 2
Clean 600 g of 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
Finely chop 1 onion. Crush 2 cloves of garlic. Peel 2 tomatoes, remove seeds and dice.
- 4
In a large pan, heat 2 tbsp olive oil. Add cuttlefish and sauté 3 minutes over high heat until they release liquid.
- 5
Add the remaining 2 tablespoons of olive oil, the onion and the garlic. Sauté 4 minutes until onion softens. Add tomatoes and sauté 2 more minutes.
- 6
Add 320 g of rice and stir so each grain is coated. Toast 1 minute.
- 7
Pour in 150 ml of white wine and stir until alcohol evaporates - about 2 minutes.
- 8
Add ink mixed with stock. Stir vigorously to distribute evenly.
- 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
Remove from heat. Stir in 60 g of butter, 80 g of grated Parmesan and 3 tablespoons of parsley and juice of half a lemon. Season with a pinch of salt and a pinch of 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.
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