Teresa's Recipes
Risotto al Nero di Seppia
Indulge in the rich, briny depths of Risotto al Nero di Seppia, a classic Italian dish that brings the flavors of the sea straight to your table. This creamy risotto, infused with the unique essence of squid ink, boasts a striking black hue that is both dramatic and delicious. The combination of tender Arborio rice, succulent shrimp, and perfectly cooked squid creates a symphony of flavors and textures. Perfect for impressing guests or savoring a special evening at home, this dish is a true testament to Italian culinary artistry with roots tracing back to the coastal regions of Italy, where fresh seafood and innovative cooking techniques flourish.
Ingredients
- 2 tablespoons Olive oil
- 1 small, finely chopped Onion
- 2 cloves, minced Garlic
- 1 cup Arborio rice
- 1/2 cup White wine
- 4 cups, warmed Fish or seafood stock
- 2 tablespoons, dissolved in 1/4 cup warm water Squid ink
- 1 cup, peeled and deveined Shrimp
- 1 cup, cleaned and sliced into rings Squid
- 2 tablespoons Butter
- 1/2 cup, grated Parmesan cheese
- to taste Salt
- to taste Pepper
- for garnish, chopped Fresh parsley
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 480
- Fat: 22g
- Carbs: 50g
- Protein: 30g
- Sodium: 800mg
- Sugar: 2g
Instructions
- In a small bowl, dissolve the squid ink in 1/4 cup of warm water and set aside.
- In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 3-4 minutes.
- Add the Arborio rice to the saucepan, stirring to coat the grains with the oil. Cook for 2-3 minutes until the rice becomes slightly translucent.
- Pour in the white wine and cook until it evaporates, stirring constantly to avoid sticking.
- Begin adding the warmed fish or seafood stock, one ladleful at a time, stirring continuously and allowing the liquid to be absorbed before adding more. Continue this process for about 15-20 minutes, or until the rice is al dente.
- In a separate pan, heat a little olive oil over medium heat and sauté the squid rings and shrimp until cooked through, about 3-4 minutes. Season with salt and pepper.
- Once the rice is cooked, remove the saucepan from heat and stir in the dissolved squid ink, grated Parmesan cheese, and butter. Mix well until the risotto turns a rich black color.
- Gently fold in the cooked squid and shrimp until evenly distributed.
- Cover the saucepan and let the risotto rest for a few minutes to allow the flavors to meld together.
- Serve the Risotto al Nero di Seppia hot, garnished with chopped parsley.
Tips
- For added depth of flavor, consider using homemade seafood stock.
- Feel free to experiment with different seafood, such as scallops or mussels, for a more varied dish.
- Serve with a crisp green salad and a chilled glass of white wine to complement the flavors.