Cuttlefish ink risotto with chard


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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
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