Tuduu
Black Risotto

Black Risotto

@tuduu

Black risotto, also known as cuttlefish ink risotto, is a first course with an intense and distinctive flavor. Its uniqueness comes from the use of cuttlefish ink, which gives the risotto a dark color and a marine taste. This dish is typical of Venetian cuisine, particularly from the city of Venice. It is prepared using cuttlefish ink, which is added to the risotto during cooking, along with other ingredients such as onion, garlic, parsley, and pepper. Black risotto is a tasty dish rich in flavors, perfect to serve as a first course during a special dinner.

Difficulty: Medium
Cooking: 30 min
Preparation: 10 min
Country: Italia

Ingredients

No. Servings
  • Rice300G
  • Cuttlefish1,000G
  • White wine2Glasses
  • Olive oil5Tablespoons
  • Chopped onion1
  • Garlic1Clove
  • Fish broth (or salted hot water)100Cl
  • Parsleyto taste
  • Pepperto taste

Preparation

  1. STEP 1 OF 4

    Clean the cuttlefish and set aside 2 ink sacs

  2. STEP 2 OF 4

    Sauté the onion and garlic, add the cuttlefish in pieces, cook for 10 minutes and pour in the wine and ink

  3. STEP 3 OF 4

    Halfway through cooking, add the rice and continue cooking by gradually adding the broth

  4. STEP 4 OF 4

    Before serving, sprinkle with pepper and parsley

Suggestions

  • Pan

  • Wooden Spoon

General Information

Storage notes

Store the black risotto in the refrigerator for up to 2 days

More information

Black risotto is a traditional dish of Venetian cuisine

Origin

Italia, Veneto

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)66.85
Carbohydrates (g)2.94
of which Sugars (g)0.49
Fat (g)2.69
of which Saturates (g)0.47
Protein (g)5.4
Fiber (g)0.07
Sale (g)0.11
  • Proteins
    5.4g·49%
  • Carbohydrates
    2.94g·26%
  • Fats
    2.69g·24%
  • Fibers
    0.07g·1%