Risotto al Nero di Seppia

Risotto al Nero di Seppia is a deliciously rich Italian dish made with cuttlefish ink, giving it a striking black color and a unique, briny flavor. This high-protein risotto is perfect for seafood lovers seeking a gourmet experience at home.

Ingredients

• Arborio rice - 150 grams
• Cuttlefish or squid - 200 grams, cleaned and cut into pieces
• Cuttlefish ink - 2 tablespoons
• Fish or seafood stock - 500 milliliters
• Dry white wine - 100 milliliters
• Shallot - 1, finely chopped
• Garlic - 1 clove, minced
• Olive oil - 2 tablespoons
• Parmesan cheese - 30 grams, grated
• Fresh parsley - 1 tablespoon, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. In a saucepan, heat the seafood stock over low heat and keep it warm.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped shallot and minced garlic, cooking until soft and translucent, about 3-4 minutes.
3. Add the cuttlefish pieces to the skillet and sauté for another 4-5 minutes until they are cooked through.
4. Stir in the Arborio rice and toast for about 2 minutes, ensuring each grain is coated with oil.
5. Pour in the white wine and stir until it is mostly absorbed.
6. Gradually add the warm seafood stock, one ladle at a time, stirring frequently. Allow the rice to absorb the stock before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
7. Stir in the cuttlefish ink, mixing well to give the risotto its characteristic black color.
8. Once the rice is cooked, remove from heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste.
9. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 480
• Protein: 30 g
• Carbs: 70 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 850 mg
• Cholesterol: 70 mg
• Total Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8.5 g
• Water: 0.5 L

Health Benefits

• High in protein, promoting muscle growth and repair.
• Rich in omega-3 fatty acids from seafood, supporting heart health.

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