Black rice with cuttlefish

Black rice with cuttlefish: one of the few risottos present in Sicilian cuisine, extraordinary alternative to the better known and traditional PASTA WITH BLACK OF SEPIA of which you can also watch VIDEO RECIPE. An unusual color the total black, given that not many blacks and blue food in nature, it is in the dough in both the risotto becomes choreography and original. Those who love seafood will surely already tasted the risotto with cuttlefish or at least the pasta.

The rice in Sicily is mainly used for dishes such as symbol ARANCINI BUTTER or AL RAGU’ (or a thousand already existing variants), the RESOTTO TO PESCATORA or the TIMBALLO RICE. The softness of the cuttlefish, the natural flavor of black, the slight hint of wine and the net taste of tomato paste, combined with the creaminess of risotto, they are irresistible. And the squid in black are also a tasty second.

Riso o risotto al nero di seppie?

To prepare this dish there are two philosophies: the first, which to me does not excite, It plans to simply boil the rice and then season with black sauce and cuttlefish. A handy option if you hurry, but the taste will be less intense. The second possibility, that is my choice, It is to make a true risotto cooking it with the sauce of cuttlefish in black: in this way the plate will have both the typical risotto creaminess (because the rice during cooking will yield starch), It is an intense taste of cuttlefish because cooking with the flavors amalgamate better. What about? Try to impress your guests with the elegance of this absolute black. Take a look also to all my SICILIAN RECIPES and I wish you good day!

RISOTTO WITH CUTTLEFISH BLACK (Sicilian recipe

Portions: 4 Preparation: 20 minutes cooking: 20 minutes 20 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 1 voted )

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Ingredients

2 medium-sized cuttlefish

320 grams of Carnaroli rice

30 grams of tomato paste

60 milliliters of cup dry white wine

a fresh spring onion or shallot

extra virgin olive oil, to taste

a small piece of chili pepper

Salt, to taste

1,5 litres of vegetable stock

Procedure

Black rice with cuttlefish

To prepare the risotto with cuttlefish, wash the squid and cut into small pieces, then divide the tentacles. Chop the onion very finely and put it in a pan with extra virgin olive oil, pepper and a little hot water: Cook until the onion will not become translucent, then add the squid and fry until they have changed color becoming white milk.

At this point, add the rice and toast along with cuttlefish for a few minutes, stirring occasionally. Combine the tomato paste, then blend with the white wine. When the alcohol has evaporated, add the black of cuttlefish squeezing the bladder plan that contains it. Mix and start the cooking risotto pouring boiling vegetable broth, little by little.

Place the risotto with cuttlefish cooked adjusting, at the end, of salt. When the risotto is on the wave and the cooking is finished, stir in a string of extra virgin olive oil. They should avanzarvi cuttlefish in black, serve them as a second course or as an appetizer on bread croutons apped with extra virgin olive oil. Serve immediately risotto with cuttlefish and good appetite!

Note

MATCHING: with this dish we stay in Sicily also for wine and go to Etna, Benanti in cellar, to sample Minnella, a white IGT monovitigno. Minnella is grown only in the Etna range: the color is pale yellow and the scent is fruity, with notes of anise characteristics. On the palate it is a dry wine, mineral (like all etna wines) with a pleasant aromatic persistence.