Risotto Nero Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, bring the vegetable broth to a gentle simmer. Keep it warm over low heat.

2. 2

   Sauté the Aromatics

   In a large pan, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.

3. 3

   Toast the Rice

   Stir in the Arborio rice, ensuring each grain is coated with oil. Toast for about 2 minutes, stirring constantly until the rice becomes slightly translucent.

4. 4

   Add Tomato and Ink

   Add the diced tomato and cuttlefish ink to the rice. Stir well to combine, allowing the rice to absorb the flavors.

5. 5

   Incorporate the Broth

   Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladle. Continue this process for about 15-20 minutes, until the rice is creamy and al dente.

6. 6

   Cook the Seafood

   In the last 5 minutes of cooking, add the calamari, clams, mussels, and shrimp to the risotto. Stir gently to incorporate and cook until the shellfish open and the shrimp are pink and cooked through.

7. 7

   Season and Serve

   Season the risotto with salt and black pepper to taste. Once done, remove from heat and let it sit for a couple of minutes. Serve hot, garnished with chopped parsley.