Risotto Nero (Rice with Cuttlefish Ink)

posted by Maree 09-27-98 5:16 AM

Risotto Nero (Rice with Cuttlefish Ink)

500g (1 lb) medium size cuttlefish*
120mls (4 fluid oz) vegetable oil
3 cloves garlic
3 peperoncini (small red chillies / chiles)- optional
1/2 cup white wine
1 cup Neopolitan sauce (can subs. a good quality tomato and garlic pasta sauce with a bit of texture to it)
2 cups (preferably) Arborio (risotto) rice- remember this is for a rice dish- omit this for your pasta dish
A generous knob of butter
Parsley to garnish.

Prepare the cuttlefish- reserve ink sacs. Wash cuttlefish carefully and thoroughly and cut into small pieces (if using squid/calamari, prepare as in previous recipe).

Heat the oil in a flameproof casserole and fry the whole garlic cloves until golden (~2 mins), then toss in the cuttlefish pieces and fry. If you like 'spice'/ 'heat' in your life, add the chillies/ chiles now.

After 5 mins, add the wine. Put lid on and simmer for 20 mins on low heat, adding a little water every now and again. *If using ink sacs, break them (mess alert!) into the mixture, and then add the Neopolitan (or pasta sauce). If you're not using the ink, you may want to add a little extra water or wine depending on how moist the sauce is- play it by ear). Put the lid back on and cook for another 15 mins.

Meanwhile, cook rice. Put into a large frying pan / skillet with the knob of butter and mix it around. Pour the sauce from the casserole over the rice, reserving most of the cuttlefish pieces to serve separately. Stir the sauce into the rice (so the rice if you used the ink), turns black. Serve with freshly ground pepper and sprinkled with fresh parsley. (Can pour the sauce over the cooked drained pasta and then top with the seafood and parsley).

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