Black Risotto with Cuttlefish: Risotto Nero con Seppie
Ingredients
- 1/2 onion, roughly chopped, plus 1 onion, finely chopped
- 1/2 carrot, roughly chopped
- 1 bay leaf
- 1 pound cleaned cuttlefish, ink sac retained
- 1/4 cup extra-virgin olive oil
- 2 packets squid ink
- 1 1/2 cups arborio rice (Vialone Nano brand preferred)
- 1 cup dry white wine
- 2 tablespoons unsalted butter
- 1 bunch Italian parsley, finely chopped to yield 1/4 cup
Instructions
Black Risotto with Cuttlefish: Risotto Nero con Seppie serves 4 original recipe by Food Network.
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