Black Risotto with Cuttlefish

1 Reviews
100% would make this recipe again

Black risotto, amazing and exquisite.

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Preparation : 10 min Cooking : 20 min
420 calories/serving

Ingredients

1 tbsp olive oil 15 mL
1 shallots, finely chopped 40 g
1 clove garlic, finely chopped
200 g cuttlefish, or squid, cleaned and rinsed
4 tbsp Italian parsley, fresh, chopped 20 g
3/4 cup arborio rice 150 g
1/4 cup white wine 65 mL
1/4 cup strained tomatoes 65 g
1 pack squid ink 4 g
1 1/4 cup fish stock (fumet), or vegetable broth, hot 310 mL
ground pepper to taste [optional]
4 tsp Parmesan cheese, grated 4 g

Before you start

Squid ink in sachets or small jars can be found in Italian grocery stores, or in the best fishmongers.

A pressure-cooker will reduce the risotto cooking time to 7 min.

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Heat the oil in a skillet or saucepan. Sauté the shallot and garlic 2-3 min, until translucent. Add the cuttlefish and half of the parsley. Cook 2 min, with constant stirring. Add the rice and cook 1-2 min, with stirring, until the rice grains are well toasted and translucent.
  2. Deglaze with wine. Stir in the tomatoes and ink. Cook the risotto, using the warmed fish stock, until the rice is creamy but still al dente.
  3. Remove the risotto pan from the heat and let stand for 2 min. Add the grated parmesan and remaining parsley. Season pepper to taste then serve in the warmed dishes.

Nutrition Facts Table

per 1 serving (490 g)

Amount

% Daily Value

Calories

420

Fat

8 g

12 %

Saturated 1.5 g
+ Trans 0 g

7 %

Cholesterol

160 mg

Sodium

960 mg

40 %

Carbohydrate

56 g

19 %

Fibre

1 g

5 %

Sugars

1 g

Net Carbs

55 g

Protein

32 g

Vitamin A

32 %

Vitamin C

32 %

Calcium

18 %

Iron

64 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1
Meat and Alternatives 3
Fats 1
More info
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1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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