Italian · Italy
Black Risotto with Sautéed Cuttlefish and Shrimp
A rich and creamy risotto made with saffron, white wine, and squid ink, enhanced with sautéed cuttlefish and shrimp for added texture and depth.
Ingredients
Method
- In a large pot, melt butter over medium heat and sauté onion and garlic until translucent.
- In a separate pan, heat oil and sauté cuttlefish and shrimp until just cooked, set aside.
- Add Arborio rice to the onion mixture and toast for 2 minutes.
- Pour in white wine and stir until absorbed.
- Gradually add warm stock, stirring constantly until rice is creamy and al dente.
- Stir in cuttlefish ink and saffron, cooking until the risotto is fully infused.
- Add the sautéed cuttlefish and shrimp to the risotto and mix well.
- Finish with Parmesan cheese and a knob of butter.
- Season with salt and pepper to taste.
- Serve immediately.
- Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.
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