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Recipe by Emporion
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.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 3: Clean the cuttlefish, cut them into strips and set aside the sachets with the cuttlefish ink
Step 2 of 3: 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
Step 3 of 3: 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
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In summary: Not suitable for vegans · Not suitable for vegetarians · Contains nickel · Allergens detected: Molluscs
In gray: not detectedDetected
| Average values | Per serving400 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,310 kJ552 kcal | 578 kJ138 kcal |
| Fat | 13.05 g | 3.27 g |
| of which saturated fatty acids | 2.44 g | 0.61 g |
| Carbohydrates | 69.86 g | 17.48 g |
| of which sugars | 5.06 g | 1.27 g |
| Fibre | 1.04 g | 0.26 g |
| Protein | 41.48 g | 10.38 g |
| Salt | 0.26 g | 0.07 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
