Cuttlefish Ink Risotto
An absolute visual feast of a risotto with langoustines, clams and squid rings. Cuttlefish ink provides dark colour and a gentle brininess. This risotto relies entirely on stirring to make it creamy, so stay close by as it cooks.
What you’ll need
- 3 Cups of fish stock
- 1 cup uncooked Arborio rice
- 1 Bunch of parsley, stems and leaves separated
- 3 Tbsp Olive oil
- ½ White onion, finely chopped
- 2 Garlic cloves, finely chopped
- ½ Cup of dry white wine
- 4 Unpeeled medium langoustines
- 8 Meretrix clams
- ¼ lb Squid rings Cooked
- 1 Tbsp Cuttlefish ink
- 1 Lemon, zested and juiced
- ½ tsp cold unsalted butter
- 1 lemon, wedged for serving
Let's Cook!
Step 1
Bring the fish stock and parsley stems to a simmer in a medium saucepan over medium heat; reduce heat to low, and keep warm.
Heat Oil in a large saucepan over medium heat. Add onion and half the garlic; cook, stirring often, until onion is softened, (about 3 minutes.) Stir in risotto rice, and cook, stirring often, until grains are almost translucent, (about 3 minutes). Increase heat to medium-
Step 2
Add 1/4 cup stock to the rice mixture, and cook, stirring often, until almost absorbed. Continue adding 2 to 3 cups of stock, 1/4 cup at a time, stirring often, until stock is almost absorbed after each addition and rice is just beginning to soften, about 15 minutes total. Remove from heat, and set aside.
Step 3
Heat oil in a large skillet over medium-high. Add langoustines, squid rings and clams; cook, turning occasionally, until warmed through. Remove and set aside. Add remaining garlic during the last minute of cooking time.
Step 4
Return rice mixture to heat over medium heat. Stir in cuttlefish ink, lemon zest, and salt. Continue adding stock, 1/4 cup at a time, stirring often, until stock is almost absorbed after each addition, rice is al dente, and mixture is creamy, 5 to 7 minutes longer. Remove from heat. Stir in butter, lemon juice, and chopped parsley. Season to taste with salt. Divide risotto among 2 bowls, and top
How it's done!
