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Cuttlefish & Ink Risotto

Cuttlefish & Ink Risotto

Preparation time:

  • 15mins

 

Cooking time:

  • 20mins

 

Specialty:

  • Dairy-free
  • Gluten-free
  • Pescatarian

 

We found a very fresh cuttlefish and decided to cook a risotto using all the components (body, head, tentacles and ink). Cleaning the cuttlefish from scratch requires a little bit of time, but the result is definitely worth the effort. With very few ingredients you can prepare an amazing risotto that tastes like the sea. 

 

Ingredients (2 Servings):

  • 180g Riso Acquerello or Carnaroli
  • 1 Cuttlefish
  • Half Onion
  • Extra-virgin Olive Oil 
  • Sea Salt
  • Fresh Chives

 

Instructions:

  • Wash and clean the cuttlefish, making sure not to break the ink bag. Slice the cuttlefish's body (make sure the strips are thin) and cut the head preserving the tentacles.   
  • Finely chop half onion. Pre-heat 2 tablespoons of extra-virgin olive oil in a large saucepan. Add the chopped onion. 
  • Once the oil is warm, add the rice and toast it for a couple of minutes. 
  • Pre-heat water in a saucepan and keep it at a medium heat.
  • Start pouring small amounts of water in the pan with the rice and continue stirring. Keep doing this for half of the rice cooking time. 
  • Once the rice is halfway cooked, add the cuttlefish and keep stirring. Add sea salt to taste. 
  • Make sure you add the right amount of water to make the risotto creamy (and not brothy or overcooked).  
  • Break the ink bag and add the ink to the risotto 3 minutes before the end of the cooking time. Keep stirring. 
  • Once the risotto is finally cooked, drizzle some extra-virgin olive oil and mix all together.
  • Plate the risotto and add some fresh chives on top.  

 

23.07.2021

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