This recipe is a simple squid ink risotto with Nortindal cuttlefish ink. A delicious, quick and easy recipe. Success is guaranteed. Enjoy! (serves 4 to 6)
Cuttlefish (or squid)
Cuttlefish ink (or squid)
Dry white wine
Salt & Pepper
Fresh Parsley leaves
10 oz. (300g) - cleaned & cut into strips
7 oz. (200g) - peeled
1/2 stick (50g)
14 oz. (400g)
1 liter - heated
handful - chopped
1. Gently saute half of the onion in olive oil until soft and slightly golden. Add the garlic and then the squid, together with the ink. Cook for a few minutes then add the dry white wine, tomatoes and season with salt and pepper. Let it simmer gently, covered, for half an hour (or until the squid is soft), stirring occasionally and checking for tenderness. If needed, add some more water to the pan to keep it saucy.
2. In a separate pan, saute the remaining half of the onion with the butter. Add the rice and toast it for a minute, stirring until it's covered in the butter. Add 1 cup of the stock and, over low heat, bring to a simmer. As the liquid reduces, keep adding stock by the cup. The rice will take about 17 minutes to cook in total; halfway through cooking, add the squid to the rice. Continue cooking and adding stock (in some cases, you may need to add some water as you want the rice to cook in plenty of liquid).
3. After 17 minutes the rice should be al dente and the risotto itself should still have a good amount of liquid in it. Take off the heat and toss the rice energetically to create creaminess – essentially you are emulsifying the liquid. The risotto should end up being what Italians call 'al onda', wave-like, which means when you put it on the plate (not a bowl, but a flat plate), it should be liquid enough that it spreads out when you bang the bottom of the plate gently with the palm of your hand. Serve immediately with chopped parsley over the top.
Here's a great instructional video:
Image Credit: Ignacio Rodriguez
Recipe Credit: Food52
Video Credit: Ignacio Rodriguez