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In this image, we have a close-up view of a plate of squid ink risotto. The risotto has been plated and is a rich, lustrous black throughout, indicative of a generous amount of squid ink used in its preparation. Bits of squid and herbs are speckled within, offering a slight textural and color contrast. The plate itself features a playful design with green swirls and purple floral accents around the rim, which add a touch of whimsy to the presentation. A fork lies beside the plate, suggesting the meal is ready to be enjoyed. The tablecloth underneath has a traditional pattern, complementing the rustic and authentic feel of the dish.

Cuttlefish Ink Risotto as Cooked in Livorno

Guido Pasquariello
A refined and flavorful dish, known for its rich, dark color and intense ocean taste. This recipe brings out the best in Cuttlefish, making it a luxurious addition to any seafood menu.
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Prep Time 15 minutes
Cook Time 25 minutes
Course First Course
Cuisine Italian
Servings 4

Equipment

  • Knife
  • Skillet
  • Large pot
  • Mixer
  • Food processor

Ingredients
  

  • 12 ounces Cuttlefish cleaned and cut into small pieces
  • 1 1/2 cups Arborio rice
  • 2 Cuttlefish ink sacs
  • 1 onion finely chopped
  • 3/4 cup white wine
  • 4 1/4 cups vegetable or fish broth
  • Olive oil as needed
  • Salt to taste
  • Parsley as needed for garnish

Instructions

  • Clean and Chop Cuttlefish: Start by cleaning the Cuttlefish and then cutting it into small pieces.
    12 ounces Cuttlefish
  • Prepare Cuttlefish Ink: Set aside the Cuttlefish ink sacs, then dilute them in a bowl with some broth. This step can also be done using packaged Cuttlefish ink.
    4 1/4 cups vegetable or fish broth, 2 Cuttlefish ink sacs
  • Make Ink Mixture: Stir until you have a smooth, homogeneous liquid.
  • Sauté Onion: Heat olive oil in a pot and add salt. Add chopped onion, stir, and sauté for about 5 minutes.
    Olive oil as needed, Salt to taste, 1 onion
  • Cook Cuttlefish: Add the Cuttlefish pieces, stir, and cook for another 5 minutes.
  • Toast Rice: Add the Arborio rice to the pot and toast it.
    1 1/2 cups Arborio rice
  • Deglaze with Wine: Pour in the white wine, allowing it to evaporate.
    3/4 cup white wine
  • Cook Risotto: Gradually add hot broth to the rice, stirring frequently, until the rice is cooked.
  • Add Cuttlefish Ink: Midway through cooking, add the diluted Cuttlefish ink. Near the end of cooking, adjust the seasoning with salt if necessary.
  • Serve: Plate the Cuttlefish ink risotto, garnish with chopped fresh parsley and a drizzle of raw olive oil.
    Parsley as needed for garnish

Notes

For an authentic taste, use fresh Cuttlefish with its ink sacs. If fresh Cuttlefish ink is not available, packaged ink works well too.
This risotto is creamy without the need for butter or cheese, highlighting the Cuttlefish's flavor. If preferred, a small piece of salted butter can be used for finishing, but be cautious with additional salt.
It's best enjoyed fresh and hot, so prepare just enough to avoid leftovers. This sophisticated dish will surely impress with its unique flavor and dramatic presentation!