Jul 14 2026
Restaurants›Istros›Cuttlefish Risotto Recipe

Cuttlefish Risotto Recipe

Inspired by Istros
Time1h 30m
Serves4

spinach mousse | dill | citrus beurre blanc | black garlic crumble

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Ingredients

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Risotto

Spinach Mousse

Citrus Beurre Blanc

Black Garlic Crumble

Garnish

Method

Risotto

  1. 1

    Prepare the Stock

    In a saucepan, bring the chicken or vegetable stock to a gentle simmer. Keep it warm on low heat.

  2. 2

    Sauté Aromatics

    In a large skillet, heat olive oil over medium heat. Add the chopped shallots and minced garlic, sautéing until translucent.

  3. 3

    Toast the Rice

    Add Arborio rice to the skillet and toast for 2-3 minutes, stirring constantly until the rice is lightly golden.

  4. 4

    Deglaze with Wine

    Pour in the dry white wine and stir until it has mostly evaporated.

  5. 5

    Add Stock Gradually

    Begin adding the warm stock, one ladle at a time, stirring frequently until the liquid is absorbed before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

  6. 6

    Cook Cuttlefish

    In the last 5 minutes of cooking, add the cuttlefish rings to the risotto, stirring well to combine.

  7. 7

    Finish with Cheese and Butter

    Remove from heat and stir in butter, grated Parmesan cheese, salt, and black pepper. Adjust seasoning to taste.

Spinach Mousse

  1. 8

    Prepare Gelatin

    Soak gelatin sheets in cold water for about 5 minutes until softened.

  2. 9

    Cook Spinach

    In a saucepan, blanch the spinach for about 2-3 minutes until wilted. Drain and cool.

  3. 10

    Blend Ingredients

    In a blender, combine the blanched spinach, cream cheese, and heavy cream. Blend until smooth.

  4. 11

    Incorporate Gelatin

    Squeeze excess water from the gelatin and melt it gently over low heat. Stir it into the spinach mixture until well combined.

  5. 12

    Set the Mousse

    Season with salt and pepper, pour into molds, and refrigerate for at least 2 hours until set.

Citrus Beurre Blanc

  1. 13

    Sauté Shallots

    In a saucepan, melt 30 grams of butter over medium heat. Add chopped shallots and cook until translucent.

  2. 14

    Add Wine and Reduce

    Pour in the white wine and reduce until almost evaporated.

  3. 15

    Finish with Butter

    Lower the heat and whisk in the remaining butter, lemon juice, salt, and pepper until emulsified. Keep warm until ready to serve.

Black Garlic Crumble

  1. 16

    Prepare Crumble

    In a bowl, mash the black garlic cloves and mix with breadcrumbs, olive oil, and salt until it resembles a crumble.

  2. 17

    Bake Crumble

    Spread the mixture on a baking sheet and bake in a preheated oven at 180°C (350°F) for 10-12 minutes until golden and crispy.

Garnish

  1. 18

    Prepare Garnish

    Chop fresh dill and zest a lemon for garnish before serving.

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