Cuttlefish Black Risotto

1. Prepare the cuttlefish — clean thoroughly. Reserve the ink sac (if fresh), clean the bodies and cut into rings or strips.

2. Sauté aromatics — heat the olive oil in a large pan, add the chopped onion and lightly salt; sauté until soft and translucent. Then add minced garlic and cook briefly until fragrant.

3. Add cuttlefish + wine — add the cuttlefish pieces, stir, then pour in the white wine. Let the wine reduce slightly, so the cuttlefish begins to cook and absorb flavor.

4. Add rice and liquid — add the rice and stir to combine. Then add some of the stock or water so that rice is just covered. Gradually add more liquid (stock or water), ladle by ladle, as the rice absorbs it — stir regularly — until rice is cooked al dente.

5. Add the ink — stir in the cuttlefish ink (or ink from sachet) so the risotto turns its signature black colour. Mix well so ink is evenly distributed.

6. Finish & season — once rice is cooked and cuttlefish is tender, season with salt and pepper to taste. If you like, stir in a small knob of butter and a bit of grated Parmesan for creamy richness.

7. Serve — serve hot, sprinkled with chopped fresh parsley. Some like to add a little extra olive oil or a lemon wedge on the side.

Serving Suggestion

Cuttlefish Black Risotto is a great main dish. It pairs beautifully with a simple green salad or some crusty bread to soak up the rich juices. A chilled glass of dry white wine complements the oceanic and savory notes of the risotto well.

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