Cuttlefish Risotto: Quick, Tasty, Flavorful, and Unique!

Give it a try even if you're not a fan of complex cooking—it's got a truly delicate flavor that will make you want to pair it with a nice sparkling wine right away!

Bon appétit from Acquolina in Bocca

Ingredients:

140 g rice
Half a large cuttlefish or 1 medium-sized one
1 liter of fish broth (or meat broth)
1 clove of garlic
Butter, as needed
Pepper, as needed
Parsley, as needed (fresh or frozen)
White wine
Instructions:

Melt a small piece of butter in a pan and add the garlic, chopped with a knife or using a garlic press. Once it starts to sizzle, add the rice.

After toasting the rice for about 1 minute, add the cuttlefish (previously cut into cubes) and the parsley.

Stir well for another minute, then add the wine. Let it evaporate, then add the broth, one ladle at a time, as needed, and cook until the rice is done.

Stir in a small piece of butter to finish, add another handful of parsley, mix well, and serve.

Note:

Always taste the broth to check its saltiness. In my case, the broth was too salty, so I added a bit of water.
If you prefer a milder garlic flavor in your risotto, use a garlic press so that the garlic remains in the press and doesn't overpower the dish.
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- Youtube:    / @acquolinainbocca