Cuttlefish Ink Risotto

Cook: 45 minutes
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.

Cuttlefish Ink Risotto

An absolute visual feast of a risotto with langoustines, clams and squid rings. Squid 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.

Ingredients

3 Cups of fish stock

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

Cooking steps

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

What you’ll need

3 Cups of fish stock

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

Buy the fish used in this recipe
Cuttlefish ink 90g From  £5.80 Go to product

Got a recipe you'd like to share? We'd love to hear from you

#Thefishsociety