Preparation time:
- 15mins
Cooking time:
- 20mins
Specialty:
- Dairy-free
- Gluten-free
- Pescatarian
We found a very fresh cuttlefish and decided to cook a risotto using all the components (body, head, tentacles and ink). Cleaning the cuttlefish from scratch requires a little bit of time, but the result is definitely worth the effort. With very few ingredients you can prepare an amazing risotto that tastes like the sea. We added some pan seared scallops and raw zucchini slices to add freshness and a sweet taste to the dish.
Ingredients (2 Servings):
- 180g Riso Acquerello or Carnaroli
- 1 Cuttlefish
- 4 Scallops
- 1 Zucchini
- Half Onion
- Extra-virgin Olive Oil
- Sea Salt
Instructions:
- Wash and clean the cuttlefish, making sure not to break the ink bag. Slice the cuttlefish's body (make sure the strips are thin) and cut the head preserving the tentacles.
- Finely chop half onion. Pre-heat 2 tablespoons of extra-virgin olive oil in a large saucepan. Add the chopped onion.
- Once the oil is warm, add the rice and toast it for a couple of minutes.
- Pre-heat water in a saucepan and keep it at a medium heat.
- Start pouring small amounts of water in the pan with the rice and continue stirring. Keep doing this for half of the rice cooking time.
- Once the rice is halfway cooked, add the cuttlefish and keep stirring. Add sea salt to taste.
- Make sure you add the right amount of water to make the risotto creamy (and not brothy or overcooked).
- Break the ink bag and add the ink to the risotto 3 minutes before the end of the cooking time. Keep stirring.
- Pan sear the scallops and slice finely the zucchini.
- Add the zucchini to the risotto and mix all together.
- Once the risotto is finally cooked, drizzle some extra-virgin olive oil and mix all together.
- Plate the risotto and add the scallops on top.