Risotto Al Nero Di Seppia Recipe
Risotto with cuttlefish ink and seafood
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Ingredients
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Main Ingredients
Aromatics
Seasoning
Method
Preparation
- 1
Prepare the Stock
In a saucepan, heat the fish stock over low heat. Keep it warm throughout the cooking process.
- 2
Sauté Aromatics
In a large skillet or saucepan, heat the olive oil over medium heat. Add the diced shallots and cook until translucent, about 2-3 minutes. Then add the minced garlic and cook for an additional minute until fragrant.
Cooking the Risotto
- 3
- 4
Add the Wine
Pour in the dry white wine and let it simmer until it's almost completely absorbed by the rice, stirring frequently.
- 5
Incorporate the Stock
Begin adding the warm fish stock, one ladle at a time, to the rice. Stir continuously and allow each ladle to be absorbed before adding the next one. This process should take about 15-20 minutes.
- 6
Add Cuttlefish Ink and Seafood
Once the rice is creamy and al dente, stir in the cuttlefish ink until the rice is evenly colored. Then, add the seafood mix and cook for an additional 5-7 minutes, or until the seafood is cooked through.
