Squid ink risotto is a tasty and unique first course, with a dark color given by the cuttlefish ink. Originally from the Veneto region, this dish has spread throughout Italy thanks to its unique flavor and appealing presentation.
Clean the cuttlefish, cut them into strips, and set aside the ink sacs
Chop the onion, garlic, and parsley and sauté them in 1/2 glass of oil; then add the cuttlefish, wine, ink, and let cook for 20 minutes
Then add the rice and dilute with water, seasoning with salt and pepper, and adding the tomato sauce
Pan
Wooden spoon
Wine glass
Sharp knife
Store the squid ink risotto in the refrigerator for up to 2 days.
Squid ink risotto is a typical dish of northern Italian cuisine, particularly from the Veneto region.
Italia, Veneto
| Energy (kcal) | 72.85 |
| Carbohydrates (g) | 5.25 |
| of which Sugars (g) | 1.02 |
| Fat (g) | 1.13 |
| of which Saturates (g) | 0.33 |
| Protein (g) | 10.72 |
| Fiber (g) | 0.15 |
| Sale (g) | 0.07 |
