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.

  • Experienced
  • Serves 2
  • 45 minutes
Buy Cuttlefish Ink Here

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!

Cuttlefish Ink Risotto
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-

Cuttlefish Ink Risotto
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.

Cuttlefish Ink Risotto
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.

Cuttlefish Ink Risotto
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!

Nortindal Cuttlefish Ink

Fish used in this recipe

Nortindal Cuttlefish Ink

90g

From £6.60
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Wild Scottish Langoustines

Alternatively you can try

Wild Scottish Langoustines

700g / 17-20 langos

From £23.10
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