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Ingredients
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Sepia (Cuttlefish) and Marinade
Black Ink Risotto
Garnish and Finish
Method
Sepia (Cuttlefish) and Marinade
- 1
Clean and dry
If not already cleaned, remove head, innards, cuttlebone and skin from the cuttlefish. Rinse under cold water, pat dry thoroughly with paper towels, and slice into 2–3 cm-wide strips or score the mantle lightly in a crosshatch pattern to help tenderize and present attractively.
- 2
Prepare marinade
In a bowl combine 3 tbs olive oil, minced garlic, lemon juice, chopped parsley, sea salt, black pepper and dried oregano. Whisk to emulsify.
- 3
Marinate
Place the cuttlefish pieces in a shallow dish, pour the marinade over them and toss to coat evenly. Cover and refrigerate for 20–30 minutes (no longer than 1 hour to avoid changing texture). Remove from fridge 15 minutes before cooking to come toward room temperature.
- 4
Cook sepia
Heat a large heavy skillet or grill pan over high heat until very hot. Add a light brush of oil to the pan. Quickly sear the marinated cuttlefish in a single layer — about 1.5–2 minutes per side for strips or scored mantle. Avoid overcooking; cuttlefish should be just opaque and tender. For whole small sepia, cook 3–4 minutes per side depending on size. Remove to a warm plate and keep loosely covered.
- 5
Black Ink Risotto
- 6
Prepare stock
Keep the vegetable or fish stock hot in a saucepan over low heat. Hot stock helps the rice release starch and cook evenly.
- 7
- 8
Toast rice
Add the Arborio rice to the pan and stir to coat the grains in fat. Toast the rice, stirring, for 1–2 minutes until the edges become glassy.
- 9
Deglaze
Pour in the white wine and simmer, stirring, until the wine has almost completely evaporated.
- 10
Add stock gradually
Add a ladle (about 120–150 ml) of hot stock to the rice and stir until mostly absorbed. Continue adding stock, one ladle at a time, stirring frequently and allowing the rice to absorb most of the liquid before adding more. This process takes about 18–20 minutes. Continue until the rice is al dente — tender with a slight bite in the center.
- 11
Incorporate ink
When the rice is nearly done (after about 15–17 minutes, with 2–3 ladles of stock remaining), dissolve the squid/cuttlefish ink in a small cup with 1–2 tbs of hot stock to loosen it, then stir it into the risotto evenly. Continue adding stock and stirring until the rice reaches the desired consistency and the risotto is uniformly black and glossy.
- 12
Finish and season
Remove the pan from the heat. Stir in the remaining 20 g butter and, if using, the grated Parmesan or Pecorino to enrich the risotto. Taste and adjust seasoning with sea salt and freshly ground black pepper. The risotto should be creamy but not soupy; add a splash more stock if too stiff.
Assembly and Garnish
- 13
Plate
Spoon a generous portion of black ink risotto onto warm plates, creating a shallow well in the center if desired.
- 14
Top with sepia
Arrange the seared cuttlefish (sepia) pieces on top of the risotto. Spoon any resting juices or a light drizzle of olive oil over the cuttlefish.
- 15
