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Add a photoServings: 4
Ingredients
- 1/2 x onion roughly minced
- 1 x onion finely minced
- 1/2 x carrot roughly minced
- 1 x bay leaf
- 1 lb cleaned cuttlefish ink sac retained
- 1/4 c. extra-virgin extra virgin olive oil
- 2 pkt squid ink
- 1 1/2 c. arborio rice (Vialone Nano brand preferred
- 1 c. dry white wine
- 2 Tbsp. unsalted butter
- 1/4 c. finely-minced Italian parsley
Directions
- Bring 3 qts water to a boil and add in the roughly minced onion, carrot, and the bay leaf. Prepare an ice bath. Plunge the cuttlefish into the boiling water and cook for 30 seconds. Remove and submerge in the ice bath 1-minute. Drain and set aside. Keep the cooking liquid hot on stove.
- In a 12- to 14-inch frying pan with 3-inch sides, heat the extra virgin olive oil and finely minced onion and squid ink over medium heat till softened but not brown, about 8 to 10 min. Add in the rice and, stirring constantly, cook till opaque, about 2 min. Add in the white wine, then the cuttlefish cooking liquid, ladle by ladle, till the rice is covered. Turn the heat to high and, stirring constantly, continue to cook, maintaining the level of liquid just above the level of rice, for 15 min.
- Chop the cuttlefish into 1-inch pcs and toss into the rice. Continue cooking till rice is soft but still al dente. Season with salt and pepper, remove from heat and stir in butter and parsley. Serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 197g | |
| Recipe makes 4 servings | |
| Calories 494 | |
| Calories from Fat 175 | 35% |
| Total Fat 19.88g | 25% |
| Saturated Fat 5.68g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 16mg | 1% |
| Potassium 241mg | 7% |
| Total Carbs 62.17g | 17% |
| Dietary Fiber 2.1g | 7% |
| Sugars 2.48g | 2% |
| Protein 5.7g | 9% |
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