Black risotto

  • 18/07/2005
  • Moderate difficulty
  • 4
  • 60 min

You either like it or not. Risotto with cuttlefish ink is a challenge for all true sea food lovers. Are you a lover of sea food to the core? Try and you will find out...

Ingredients

  • 100 ml olive oil
  • 200 g onion
  • 3 cloves crushed garlic
  • 500 g cleaned cuttlefish
  • 1 teaspoon Vegeta
  • laurel leaf
  • 2 bags cuttlefish ink
  • 2 spoons chopped parsley
  • 200 ml white wine
  • 250 g rice
  • For sprinkling:
  • grated cheese

Preparation

  1. 1.
    Wash the cuttlefish and finely chop them.
  2. 2.
    Saute finely chopped onion on oil, add garlic and prepared cuttlefish. Simmer for about 10 minutes.
  3. 3.
    Pour wine over it, add Vegeta, laurel leaf and simmer for about 30 minutes.
  4. 4.
    At the end add ink, chopped parsley and half cooked rice.
  5. 5.
    Mix all together and cook gently (be careful not to overcook the rice).

Serving

Serve immediately on warm plate with grated cheese.

Advice

To preserve the freshness of cuttlefish ink leave it in the bag, put the bag in a glass with some oil and store it in refrigerator.

Energy and nutritive values

Energy and nutritive values are calculated for one serving (i.e. for 1 person). If it is a dessert, energy and nutritive values have been calculated for 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 607 / 2.537 - -
Fat g 25,82 - -
Carbohydrates g 60,65 - -
Dietary fibre g 1,43 - -
Protein g 23,85 - -
Salt g 3,91 0 0
Vitamin A μg 612,42 15 12
Vitamin E mg 9,05 41 41
Vitamin C mg 12,71 17 14
Niacin mg 6,34 45 32
Potassium mg 595,66 16 16
Calcium mg 238,83 24 24
Phosphorous mg 583,36 73 73

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)