Ingredients
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320 g Rice
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250 g CuttlefishClean
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150 g Shrimp tails
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10 g Squid ink
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60 g Shallot
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70 g Extra virgin olive oil
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60 g White wine
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40 g Parmesan cheeseto grate
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1 clump Parsleyto chop
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1 l Vegetable broth
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as much as needed Table salt
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as much as needed Pepperblack
Directions
Have you ever tasted a dish and been deeply impressed by it? It happened to us with this wonderful Risotto al nero di seppia! A tasty and refined fish-based first course that literally left us speechless. The intense flavor of the squid ink, in addition to giving this risotto a striking color and visual impact, unites the sea flavors of cuttlefish and shrimp in a vortex: its scent is an invitation to taste and will transport you directly… to the seashore!
No, it is not a simple Risotto al nero di seppia: it is the perfect risotto if you want to enchant your guests, perhaps for New Year’s Eve dinner orchristmas! Because it really is true that with black, elegance par excellence, you can never go wrong!
Steps
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1
Done
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To prepare the Risotto al nero di seppia, start by preparing the vegetable broth and continue by finely chopping the shallot [1]. Proceed with cleaning the fish: shell the shrimp [2]. Once cleaned externally, proceed with removing the intestines by incising the back of the shrimp and gently removing them with a toothpick being careful not to break them [3]. Keep the shrimp aside. |
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2
Done
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Take the cuttlefish and cut them into thin strips [4], keeping the tentacles whole, which with their curled shapes will be used to decorate the risotto al nero di seppia. Wash and dry the parsley thoroughly, then make a very fine chop of it [5]. Now take a pan with a nonstick bottom and high edges in which you will sauté the shallot with 50 g of oil [6], continuing to stir. |
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3
Done
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After 5-6 minutes it will be nicely browned: add the cuttlefish [7] and also the shrimp to the pan [8]: cook the fish while stirring continuously so that they do not stick to the bottom of the pan for about 2 minutes over low heat. Then add the rice [9] and let it toast for an additional 3 minutes, also stirring continuously. |
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4
Done
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Finally, deglaze with the wine [10]: let it evaporate. Now add the vegetable broth [11]: add a ladleful each time the previous one has been totally absorbed. Halfway through cooking, add the squid ink [12]. |
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5
Done
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When 3-4 minutes are left before the risotto is cooked, adjust the salt [13] and pepper. Turn off the heat and stir in 20 g of oil [14] and the grated cheese [15]. Mix the ingredients well to blend them together. |
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6
Done
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Sprinkle with parsley [16] and mix all the ingredients well again until they are completely blended [17]. Then plate your Risotto al nero di seppia [18] and bring this deliciousness to the table! |
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7
Done
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Tips- Risotto al nero di seppia reaches peak goodness as soon as it is ready. In case it leftovers store it in an airtight container for at most 1 day in the refrigerator. - We do not recommend freezing - To give a more intense flavor to this delicacy instead of using white wine, blend it with brandy: the flavor of your risotto will be even more intense and fragrant! |
