Cuttlefish ink risotto with chard


How to make cuttlefish ink risotto, simple recipe with chard among the necessary ingredients, preparation and cooking time to serve an excellent first course of fish.

Ingredients for 4 people

- Rice gr. 300

- Cuttlefish gr. 400

- Chard gr. 400

- A spoonful of preserves

- Half onion

- A clove of garlic

- One liter of fish broth or nut broth

- White wine

- Olive oil

- Salt and pepper

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How to cook squid ink risotto with chard

Wash the cicadas and boil them, for a quarter of an hour, in a liter of salted water to which you will have added a glass of white wine, a little pepolino and 2 cloves of garlic.

Let them cool in their broth, cut them in two lengthwise and extract their pulp.

In another saucepan, brown 6 finely chopped garlic and parsley in 6 tablespoons of oil, before the garlic takes on color, add the flesh of the cicadas.

Add a little salt and cook for 5 minutes, then pour in the rice.

Let it toast for a few minutes, then cook the rice with the cicada broth.

Finally add more chopped parsley and serve the risotto with pepper.

Risotto Nero | Chef Holly Smith | Cooks (July 2022)

Tags: Fish first courses