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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Adeosun Oluwasegun
[email protected]I wouldn't recommend this risotto.
Shmas Deen
[email protected]This risotto was a bit bland.
m4alOn9 alOn9
[email protected]I didn't like the flavor of the squid ink.
Suman Lama
[email protected]The risotto was a bit too creamy for my taste.
MG shorry
[email protected]I found this risotto to be a bit too salty.
Shashani Khagga
[email protected]This risotto was a bit time-consuming to make, but it was worth it.
Keneil Bennett
[email protected]I'm not a big fan of risotto, but this one was really good.
Naima zubair
[email protected]This risotto is a great way to use up leftover seafood.
Tika Phuyal
[email protected]I made this risotto for my family and they all loved it. Even my picky kids ate it all up.
Smarty Ishita
[email protected]I wasn't sure about the squid ink, but it actually gave the risotto a really nice flavor.
Shri Salimlal
[email protected]This was the best risotto I've ever had. I will definitely be making it again.
Fan Kakegurui
[email protected]This risotto is so creamy and flavorful. I couldn't stop eating it!
sriyal Poudel
[email protected]I love the combination of flavors in this risotto. The squid ink, seafood, and white wine all come together perfectly.
Foyjul Khan
[email protected]This was a really unique and delicious risotto. The squid ink gave it a beautiful color and the seafood was cooked perfectly.
Zahor Khan
[email protected]I've made this risotto several times now and it's always a hit. It's a great way to use up leftover seafood.
nusrat Meghla
[email protected]This risotto was so flavorful and creamy. I added a little extra shrimp and it was perfect.
Gurpal Bachu
[email protected]I made this for a dinner party and everyone loved it. It's a really impressive dish that's not too difficult to make.
Md Yeasin Hasan Md Yeasin Hasan
[email protected]This was my first time making risotto, and it turned out great! The instructions were easy to follow, and the end result was delicious.
Amir Badsha
[email protected]I'm not a big fan of seafood, but this risotto was amazing! The squid ink didn't overpower the other flavors, and the texture was perfect.
Mehedi FF 96
[email protected]This black risotto was a hit! The squid ink gave it such a unique and beautiful color, and the seafood was cooked perfectly. I will definitely be making this again.