Black Risotto

50 min
0 People
50 min
INGREDIENTS for 0 people
  • 1 lb cuttlefish
  • ¾ lb Rice
  • ⅝ lb swiss chards
  • 1 onion
  • 1 clove of garlic
  • extra virgin olive oil
  • salt and pepper

Clean the cuttlefish, removing the skin, bone, eyes, mouth and bowels, saving at least one ink bladder. Wash thoroughly and cut into pieces. Stir-fry the chopped onion and garlic in oil: as soon as the veg start to brown, add the cuttlefish and cook over a low heat for 10 minutes or so. Clean Swiss chard well, then wash, chop and add to the cuttlefish. Cook for a few minutes longer and add the rice. After the rice has absorbed all the flavors, cook the risotto, adding boiling salted water bit by bit and stirring continuously. Just before the rice is cooked, add one or two ink bladders, stir well and serve with a generous sprinkling of freshly-milled black pepper.

First courses
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