14:40, 04 Jul 2023, author: Ermakova M.

Cuttlefish Ink Risotto: Seafood Lunch

Name: Cuttlefish Ink Risotto: Seafood Lunch
Prep time: 10 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: European
Ingredients: Arborio rice - 300 g; Tails of langoustines - 6 pcs.; Cuttlefish (octopus) ink - 8 g; Onion - 1 pc.; Parmesan - 50 g; Butter - 50 g; Wine white p / dry - 100 g; Salt - optional; Pepper - taste; Olive oil - 1 tbsp.

The finished dish looks just gorgeous, like black caviar, and the taste is simply incomparable and will appeal to all seafood lovers without exception. In general, on occasion, try to cook cuttlefish ink risotto according to this recipe, no restaurant dish can compare with it, I assure you.

Photo source: 123rf.com/profile_liudmilachernetska

Prepare the items on the list. Peel the onion from the husk, wash under running water. Peel the shrimp from the shell, leave the extreme phalanx - the tail - for beauty.

Cuttlefish Ink Risotto: Seafood Lunch

Кухня: European, ризотто, калории: 218, время приготовления: 00:45

Ингредиенты

Arborio rice - 300 g

Tails of langoustines - 6 pcs.

Cuttlefish (octopus) ink - 8 g

Onion - 1 pc.

Parmesan - 50 g

Butter - 50 g

Wine white p / dry - 100 g

Salt - optional

Pepper - taste

Olive oil - 1 tbsp.

Рецепт

1. Put it all in a liter of water in a saucepan on the stove, bring to a boil and cook over low heat for at least 20 minutes. Salt and pepper the finished broth to taste, strain.

2. While the broth is cooking, quickly fry the langoustine tails in a minimum amount of vegetable oil until golden brown on both sides. Remove the shrimp to a warm dish.

3. Pour finely chopped onion into the same oil, fry it until sweet and transparent.

4. Pour in the arborio rice, do not rinse the rice for risotto. Stir constantly so that all the rice is soaked with oil. Pour in the wine, let it evaporate a little.

5. Slowly add the broth, cook the rice until al dente.

6. When the rice is almost ready, put in the grated parmesan and butter, melt them completely while stirring.

7. Pour in the cuttlefish octopus ink last, stir quickly. You probably won't need to add salt to the dish, as the broth, ink, and parmesan are quite salty. Continue adding stock until the risotto is creamy.

8. Divide the cuttlefish ink risotto in portions, top with a few fried langoustine tails, garnish with fresh herbs and serve with a glass of dry white.

Incredibly delicious. Enjoy.