Risotto with cuttlefish ink is a tasty and distinctive first course, with the dark color given by the cuttlefish ink. Originally from the Veneto region, this dish has spread throughout Italy thanks to its unique flavor and appealing presentation.
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Clean the cuttlefish, cut them into strips and set aside the sachets with the cuttlefish ink
Finely chop the onion, garlic and parsley and sauté them in 1/2 glass of oil; then add the cuttlefish, the wine and the ink and let cook for 20 minutes
Then add the rice and dilute with water, salting and peppering it. Cook the rice and finish with butter and Parmigiano. Plate and garnish with chopped fresh parsley
Pan
Wooden spoon
Wine glass
Sharp knife
Store risotto with cuttlefish ink in the refrigerator for up to 2 days.
Risotto with cuttlefish ink is a typical dish of northern Italian cuisine, particularly of the Veneto region.
Italia, Veneto
| Energy (kcal) | 117.07 |
| Carbohydrates (g) | 15.89 |
| of which Sugars (g) | 1.05 |
| Fat (g) | 1.16 |
| of which Saturates (g) | 0.33 |
| Protein (g) | 11.7 |
| Fiber (g) | 0.19 |
| Sale (g) | 0.07 |
