Black risotto, amazing and exquisite.
|1 tbsp||olive oil||15 mL|
|1||shallots, finely chopped||40 g|
|1 clove||garlic, finely chopped|
|200 g||cuttlefish, cleaned and rinsed|
|4 tbsp||Italian parsley, fresh, chopped||20 g|
|3/4 cup||arborio rice||150 g|
|1/4 cup||white wine||65 mL|
|1/4 cup||strained tomatoes||65 mL|
|1 pack||squid ink||4 g|
|1 1/4 cup||fish stock (fumet), hot||310 mL|
|4 tsp||Parmesan cheese, grated||4 g|
|ground pepper to taste [optional]|
Before you start
Squid ink in sachets or small jars can be found in Italian grocery stores, or in the best fishmongers.
A pressure-cooker will reduce the risotto cooking time to 7 min.
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
- Heat the oil in a skillet or saucepan. Sauté the shallot and garlic 2-3 min, until translucent. Add the cuttlefish and half of the parsley. Cook 2 min, with constant stirring. Add the rice and cook 1-2 min, with stirring, until the rice grains are well toasted and translucent.
- Deglaze with wine. Stir in the tomatoes and ink. Cook the risotto, using the warmed fish stock, until the rice is creamy but still al dente.
- Remove the risotto pan from the heat and let stand for 2 min. Add the grated parmesan and remaining parsley. Season pepper to taste then serve in the warmed dishes.
Nutrition Facts Table
per 1 Serving (490g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||¾||serving|
|Grain Products :||2||servings|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1||serving|
ClaimsThis recipe is :
- Free :
- Added Sugar, Trans Fat
- Low :
- Saturated Fat
- Source of :
- Vitamin B1, Vitamin E
- Good source of :
- Calcium, Folacin, Manganese, Pantothenic Acid, Vitamin B6, Vitamin C
- Excellent source of :
- Copper, Iron, Magnesium, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin D, Vitamin K, Zinc
|Meat and Alternatives||3|