Italian 35 min

Risotto al Nero di Seppia

Name: Risotto al Nero di Seppia
Total time: 35 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1½ cups Carnaroli or Arborio rice; 1 lb squid, cleaned and cut into rings, tentacles reserved; 2–3 packets squid ink (about 2 tablespoons); 5 cups warm fish or seafood broth; 1 cup dry white wine; 2 shallots, finely minced; 4 cloves garlic, minced; 3 tablespoons extra virgin olive oil, divided; 2 tablespoons unsalted butter; ¼ cup fresh flat-leaf parsley, chopped; Salt and black pepper to taste

seafoodcomfort-foodgluten-free

Ingredientsfor 2

490

Cal

28g

Protein

62g

Carbs

14g

Fat

11½ cups Carnaroli or Arborio rice
21 lb squid, cleaned and cut into rings, tentacles reserved
32–3 packets squid ink (about 2 tablespoons)
45 cups warm fish or seafood broth
51 cup dry white wine
62 shallots, finely minced
74 cloves garlic, minced
83 tablespoons extra virgin olive oil, divided
92 tablespoons unsalted butter
10¼ cup fresh flat-leaf parsley, chopped
11Salt and black pepper to taste

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Instructions

1
Heat 2 tablespoons olive oil in a wide pan over high heat. Sauté squid rings and tentacles for 2–3 minutes until they turn opaque and slightly golden. Season with salt. Remove and set aside.
2
In the same pan, heat remaining oil and cook shallots over medium heat until translucent, 3 minutes. Add garlic, cook 1 minute. Add rice and toast 2 minutes. Add wine and stir until absorbed.
3
Add warm broth one ladle at a time, stirring frequently, for 18 minutes. After the first ladle, add the squid ink packets and stir well — the risotto will turn a dramatic deep black.
4
When the rice is al dente and the risotto flows slowly, remove from heat. Stir in butter vigorously (mantecatura) until glossy. Return the cooked squid to the pan. Season and finish with parsley. The dramatic black color with the briny, oceanic flavor is the entire statement of this dish.