Risotto al Nero di Seppia

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   If using whole cuttlefish, carefully remove the ink sacs and set them aside; clean the cuttlefish and cut the body into small pieces and the tentacles into 1-inch lengths.

   Ca. 15 min.

   Kokkens note: Wear gloves when handling cuttlefish ink to prevent staining.

2. 2

   In a large saucepan or Dutch oven, heat the olive oil over medium heat.

   Ca. 1 min.

3. 3

   Add the shallot and cook until softened, about 3-5 minutes.

   Ca. 4 min.

   Kokkens note: Do not let the shallot brown.

4. 4

   Stir in the garlic and cook for another minute until fragrant.

   Ca. 1 min.

5. 5

   Add the cuttlefish pieces to the pan and sauté for 5-7 minutes until they are opaque and lightly browned.

   Ca. 6 min.

6. 6

   Pour in the white wine and cook, stirring occasionally, until it has almost completely evaporated.

   Ca. 3 min.

7. 7

   Add the arborio rice to the pan and toast for 2 minutes, stirring constantly, until the edges of the grains are translucent.

   Ca. 2 min.

   Kokkens note: Toasting the rice helps it absorb liquid more evenly and prevents it from becoming mushy.

8. 8

   Begin adding the warm fish broth, one ladleful at a time, stirring continuously until each addition is almost fully absorbed before adding the next.

   Ca. 20 min.

   Kokkens note: Maintain a gentle simmer and stir frequently to release the starches from the rice.

9. 9

   In a small bowl, dissolve the cuttlefish ink in a small amount of warm broth or water.

   Ca. 2 min.

   Kokkens note: Ensure the ink is fully mixed to avoid clumps.

10. 10

    When the rice is almost al dente (after about 15-18 minutes of adding broth), stir in the dissolved cuttlefish ink.

    Ca. 1 min.

    Kokkens note: The risotto should be creamy but still have a slight bite.

11. 11

    Continue adding broth and stirring until the rice is perfectly cooked and the risotto has a creamy consistency and a deep black color.

    Ca. 5 min.

12. 12

    Remove the risotto from the heat and let it rest, covered, for 5 minutes.

    Ca. 5 min.

    Kokkens note: This resting period allows the flavors to meld and the risotto to become even creamier.

13. 13

    Serve immediately, garnished with fresh parsley.