A classic of seafood cuisine is risotto with cuttlefish, a creamy and quick first course to prepare. There are various versions of this recipe, usually divided into two versions, white or with tomato. To better enjoy the sea flavor, I suggest the white version.
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- Difficulty: Very Easy
- Cost: Affordable
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 537.35 (Kcal)
- Carbohydrates 76.40 (g) of which sugars 1.98 (g)
- Proteins 11.40 (g)
- Fat 19.77 (g) of which saturated 2.86 (g)of which unsaturated 0.40 (g)
- Fibers 2.60 (g)
- Sodium 1,211.45 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 1 cup Carnaroli rice
- 1.76 oz cuttlefish
- 1.76 oz peas
- 1.06 qt vegetable broth
- 2 tbsp extra virgin olive oil
- to taste salt
- 1/4 glass dry white wine
Tools
- 1 Pot
- 1 Small saucepan 1 qt
- 1 Knife
- 1 Cutting board
- 1 Spoon
Procedure
Cuttlefish are flavorful mollusks, but you must be careful with the cooking process. To avoid making them tough and rubbery, they should be cooked gently over low heat, ideally in a delicious risotto.
First, clean the cuttlefish thoroughly, removing the innards while keeping the head and body clean. Once cleaned, slice the cuttlefish into thin, even strips and set aside.
Toast the rice in a pot; for seafood risottos, I avoid using butter or onion. A couple of minutes over high heat will suffice. Avoid exceeding 2 minutes to prevent burning the rice and not achieving a creamy risotto.
Once the rice is toasted, deglaze with white wine, let it evaporate, and stir well to avoid sticking or burning.
Deglaze with hot broth; if you have time, I recommend preparing a fish stock or a vegetable broth. Add the broth gradually as it absorbs during cooking.
After 5 minutes of cooking, add the sliced cuttlefish. If you like, you can also add peas (optional).
Cook gently so the cuttlefish flavors the risotto.
Continue cooking for the time indicated on the package. When 2 minutes remain to the end, remove the risotto with cuttlefish from the heat and let it rest for 2 minutes.
The risotto will continue cooking, staying al dente; finish with a drizzle of extra virgin olive oil or a pat of butter.
Your risotto with cuttlefish is ready!
Plating Tips:
Once plated in a deep dish, you can complete the risotto with fresh chopped parsley and organic lemon zest. For an even richer flavor, I add fresh peas during cooking.
Wine Pairing for Risotto with Cuttlefish:
I recommend a dry white wine with a delicate and aromatic taste, such as Gavi, Fiano, or Ribolla Gialla.
