Black Risotto With Cuttlefish (Risotto Nero Con Seppie) Recipe

• 1/2 x onion roughly minced
• 1 x onion finely minced
• 1/2 x carrot roughly minced
• 1 x bay leaf
• 1 lb cleaned cuttlefish ink sac retained
• 1/4 c. extra-virgin extra virgin olive oil
• 2 pkt squid ink
• 1 1/2 c. arborio rice (Vialone Nano brand preferred
• 1 c. dry white wine
• 2 Tbsp. unsalted butter
• 1/4 c. finely-minced Italian parsley

1. Bring 3 qts water to a boil and add in the roughly minced onion, carrot, and the bay leaf.
2. Prepare an ice bath.
3. Plunge the cuttlefish into the boiling water and cook for 30 seconds.
4. Remove and submerge in the ice bath 1-minute.
5. Drain and set aside.
6. Keep the cooking liquid hot on stove.
7. In a 12- to 14-inch frying pan with 3-inch sides, heat the extra virgin olive oil and finely minced onion and squid ink over medium heat till softened but not brown, about 8 to 10 min.
8. Add in the rice and, stirring constantly, cook till opaque, about 2 min.
9. Add in the white wine, then the cuttlefish cooking liquid, ladle by ladle, till the rice is covered.
10. Turn the heat to high and, stirring constantly, continue to cook, maintaining the level of liquid just above the level of rice, for 15 min.
11. Chop the cuttlefish into 1-inch pcs and toss into the rice.
12. Continue cooking till rice is soft but still al dente.
13. Season with salt and pepper, remove from heat and stir in butter and parsley.
14. Serve immediately.
15. This recipe yields 4 servings.

onion, onion, carrot, bay leaf, extravirgin extra virgin olive oil, arborio rice, white wine, unsalted butter, italian parsley

Taken from cookeatshare.com/recipes/black-risotto-with-cuttlefish-risotto-nero-con-seppie-86046 (may not work)