Risotto with cuttlefish in white, very simple and delicate, scented with lemon zest, parsley, and capers… a light and tasty first course, suitable for all seafood menus. The preparation is easy and quick, the cuttlefish cook in just a few minutes in the pan, then they are added to the rice, and finally, everything is completed with lemon and a flavorful mix of parsley and capers. Try this recipe, it’s very simple but perfect for any occasion, great even for the summer season.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Fish
- Seasonality: All Seasons
- Energy 397.57 (Kcal)
- Carbohydrates 66.22 (g) of which sugars 1.51 (g)
- Proteins 23.56 (g)
- Fat 3.44 (g) of which saturated 0.30 (g)of which unsaturated 0.32 (g)
- Fibers 1.40 (g)
- Sodium 790.46 (mg)
Indicative values for a portion of 300 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
- 1 cup Carnaroli rice
- 10.5 oz cuttlefish (cleaned)
- 1/4 onion
- 1/4 cup white wine
- lemon zest
- 1 tsp salted capers
- parsley
- vegetable broth
- extra virgin olive oil
- salt
- pepper
Tools
- Skillet
- Frying Pan
- Small Pot
- Grater
Steps
Clean the cuttlefish by removing the beak and wash them thoroughly in cold water. Separate the tentacles and cut the sacs into strips.
Chop the onion and sauté it in a pan with a little oil. Add the cuttlefish, brown them for a few moments, then deglaze with the white wine and lightly salt.
Lower the heat, cover, and let them cook for about ten minutes, or until they are tender enough (1).
Toast the rice in another skillet, without adding oil.
Moisten with the hot vegetable broth and cook for 7-8 minutes, stirring frequently.
Add the cooked cuttlefish (with their liquid) and continue cooking the risotto for another 12-15 minutes or so, adding more broth as necessary (2).
Meanwhile, rinse the capers and chop them together with a sprig of parsley.
At the end of cooking, add the mixture of parsley, a grind of pepper, and some grated lemon zest (3). Turn off the heat and stir, if desired, you can cream with a small knob of butter.
The risotto with cuttlefish, lemon, and parsley is ready, serve it on plates and enjoy it warm… bon appétit!
Tips and Notes
You can omit the capers if you don’t like them. Always use an organic lemon or a lemon with an edible peel.
If available, you can use fish stock instead of vegetable broth.
Try to use small or medium-sized cuttlefish, as they cook quickly and are more suitable for this preparation.
FAQ (Frequently Asked Questions)
Can I use frozen cuttlefish?
If you can’t find fresh ones, frozen or thawed cuttlefish are also fine.
