BLACK RISOTTO
It's original name is Risotto nero,This dish from Venice has become a classic, for its unusual black color and for its very delicate taste.
Provided by Poppy
Categories Rice
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Clean the cuttlefish by removing eyes, beak and transparent quill.
- Remove and reserve ink sac.
- Place cuttlefish in a bowl of cold water and soak for 30 minutes.
- Peel off as much skin as possible, cut the cuttlefish into strips and wash in plenty of cold water.
- Saute' onion and garlic in the oil until translucent.
- Add the cuttlefish and cook over moderate heat until golden, stirring from time to time.
- Add salt and pepper reduce heat, cover and cook for 30 minutes.
- Add the rice and stir briefly over high heat to blend flavors.
- Pour in several ladlefuls of boiling broth, the ink from the cuttlefish sac, and then little by little the rest of the boiling broth.
- Reduce heat to low and cook for about 15 minutes, stirring constantly.
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