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.
Rice or risotto with black cuttlefish?
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!
4 comments
EC risotto to l'air divin.
Bisou.
Merci beaucoup!et bienvenue!!! ADA
Very nice Ada!Squid is an excellent meal and I am very happy that you used ink also for the recipe. I know that many people don't want it, but between you and me, they don't know what they miss ^^
See you Kisses form Greece
I agree, in sicily we go crazy for squid ink… is a delicatessen
.. cheers,ADA