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
- 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.