Cuttlefish ink risotto is a flavorful and distinctive first course, its dark color coming from the cuttlefish ink. Originally from the Veneto region, this dish has spread throughout Italy thanks to its unique taste and attractive presentation.
Clean the cuttlefish, cut them into strips and set aside the pouches with the cuttlefish ink
Chop the onion, garlic and parsley and sauté them in half a glass of oil; then add the cuttlefish, the wine and the ink and let cook for 20 minutes
Then add the rice, dilute with water, season with salt and pepper and add the tomato sauce
Frying pan
Wooden spoon
Wine glass
Sharp knife
Store the cuttlefish ink risotto in the refrigerator for up to 2 days.
Cuttlefish ink risotto is a typical dish of Northern Italian cuisine, particularly from the Veneto region.
Italy, 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 |
