Italian Recipes
RISOTTO AL NERO DI SEPPIA

Photo © FaVaZ

RISOTTO AL NERO DI SEPPIA

Cuttlefish Black Risotto

How to make the Cuttlefish Black Risotto:

Remove the ink sacs from the cuttlefish and set them aside. Slice the cuttlefish into short, thin strips. Finely chop one onion and cook it with one clove of garlic in a saucepan with 8 tbs. olive oil.

When the garlic is brown, remove it from the pan and add finely chopped parsley and the cuttlefish. Fry the cuttlefish slowly, then drizzle with a little white wine and its black ink. Halfway though cooking add the rice, stir and pour in the tomato sauce. Add in a ladleful of hot broth every now and then, until rice has cooked completely. Taste before taking off the fire and add salt and pepper to taste. Serve immediately.

Note:
This recipe is common to various Italian regions. In Sicily, in the Catania area, risotto al nero di seppia is traditionally served covered with a grated salty ricotta cap and topped with a spoonful a tomato sauce to reproduce the shape of the Etna volcano with its top covered in snow and lava coming out its crater.

Recipe courtesy of The Italian Trade Commission.

Serves 4

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM