Squid Ink Risotto

The unusual color of the dish may catch your eye, but it wont leave you indifferent. If youre a fan of calamari, youll be pleasantly surprised by the squid.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 800 g Fish, cuttlefish, fresh

  • 200 g Rice, white, long grain

  • 1 bag Fish, cuttlefish, fresh

  • 2 pod Garlic, fresh

  • 1 piece Onion, raw

  • 1 dl Alcohol, Wine, White

  • 2 spoons Oil, olive

  • 0.5 teaspoons Spices, pepper, black

  • 4 dl Water

  • 1 spoon Parsley, fresh

  • 2 teaspoons Salt, table

Steps

  1. Clean the squid. Rinse them thoroughly under running water and pat dry with a cloth or paper towel. Rinse the rice as well. Finely chop the onion, garlic, and parsley. Slice the cleaned squid into rings/strips.

  2. Place a large pan on the stove and pour in olive oil. Add the onion to the pan, lightly salt it, and stir until it softens. Add the sliced squid, squid ink, and garlic, mix everything together, season, and pour in the wine. Add the rinsed rice to the pan and cover with water (or fish stock). Cook over moderate heat for 20 minutes.

  3. Once the mixture thickens, add the parsley and stir over moderate heat for about five minutes. Serve on a plate, and for decoration, you can use a sprig of rosemary, a basil leaf, or tomato slices.

Nutrition Information (Per 100g)

  • Calories: 129.12 kcal
  • Fat: 1.43 g
    • Saturated Fat: 0.14 g
  • Carbohydrates: 12.29 g
    • Sugars: 0.29 g
  • Protein: 13.15 g
  • Fiber: 0.21 g

Advice

To enhance the flavor, you can sprinkle some Parmesan cheese over the risotto.