Shifa Score

1615

Risotto al Nero di Seppia

Black squid ink rice dish.

350

Calories

(kcal)

60

Glycemic

Index

12

Protein

(gms)

1

Fiber

(gms)

Classification

ENTREE

(285)

NON-VEG

(165)

ITALIAN

(112)

2.5k

1m

5.1k

1.9k

Description

Risotto al Nero di Seppia is an Italian dish made with Arborio rice cooked in cuttlefish ink, giving it a distinctive black color. It features tender seafood like squid or cuttlefish, garlic, onion, white wine, and broth. This creamy risotto is both flavorful and visually striking.

Recipe

Ingredients:

Arborio rice

320

Grams

Squid ink

4

Teaspoons

Cuttlefish

500

Grams

Olive oil

3

Tablespoons

Onion

1

Medium

Garlic

2

Cloves

White wine

125

Milliliters

Vegetable broth

1

Liter

Butter

30

Grams

Parsley

2

Tablespoons

Salt

0

To tase

Pepper

0

To tase

Preparation steps:

1. Clean the cuttlefish, reserving the ink sacs.

2. Dice the cuttlefish into small pieces.

3. Finely chop the onion and garlic.

4. Saute onion and garlic in olive oil until soft.

5. Add cuttlefish pieces and cook until tender.

6. Stir in the rice and toast for 1-2 minutes.

7. Deglaze with white wine, stirring constantly.

8. Gradually add hot fish or vegetable broth, one ladle at a time.

9. Stir continuously, allowing broth to absorb before adding more.

10. Mix cuttlefish ink with a small amount of broth.

11. Add ink mixture to the risotto halfway through cooking.

12. Continue adding broth and stirring until rice is al dente.

13. Season with salt and pepper to taste.

14. Remove from heat and stir in a knob of butter.

15. Serve immediately, garnished with parsley.

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