Risotto al nero di seppia

0 0
Risotto al nero di seppia

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
320 g Rice
250 g Cuttlefish Clean
150 g Shrimp tails
10 g Squid ink
60 g Shallot
70 g Extra virgin olive oil
60 g White wine
40 g Parmesan cheese to grate
1 clump Parsley to chop
1 l Vegetable broth
as much as needed Table salt
as much as needed Pepper black

Nutritional information

615
Kcal
75.7 g
Carbohydrates
21.6 g
Protein
23.6 g
Fat
1.7 g
Fiber
70 mg
Cholesterol
1558 mg
Sodium

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Cuisine:

Ingredients

Directions

Share

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!

(Visited 9 times, 1 visits today)

Steps

1
Done

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.

2
Done

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.

3
Done

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.

4
Done

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].

5
Done

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.

6
Done

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!

7
Done

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!

Eatsitaly

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Crostata alla Nutella
previous
Crostata alla Nutella
Abbacchio
next
Abbacchio alla romana
Crostata alla Nutella
previous
Crostata alla Nutella
Abbacchio
next
Abbacchio alla romana

Add Your Comment