Black Risotto - Printable Version +- Squidfish Forums (http://www.squidfish.net/forums) +-- Forum: Squid Fishing Central (http://www.squidfish.net/forums/forum-3.html) +--- Forum: Squid Recipes, Products and Cleaning Squid (http://www.squidfish.net/forums/forum-21.html) +--- Thread: Black Risotto (/thread-1224.html)

Black Risotto - Zex - 18-06-2009 Contents: 1 kg cuttlefish or calamari 2 onions garlic, parsley, salt, pepper 2 dl olive oil 2 - 3 dl fish soup 1 dl tomato juice 1 dl wine 1 teacup of rice Put rice in a dish and pour tepid water and set aside. Clean cuttlefish or squids and cut in small pieces. Keep one or two bags of black ink. At 0.5 dl oil fry chopped onion, garlic and parsley for 1 - 2 minutes. Add cuttlefish (squids) and rest of oil, salt and paper and fry at medium temperature 15 minutes. Mix periodically. If it is dry add slightly fish soup. At the end add rest of soup, wine, tomato juice and ink. Mix all and when is boil add rice. Cook it about 10 minutes until rice become finished ('al dente' - means soft but not to much). Take off from fire, sprinkle more popper and parsley above (do not mix), cover it and live about 10 - 15 minutes (do not serve it hot). Serve with planed parmesan cheese, green salad and cold white wine. NOTE: 1 kg is about 2 lb, 2 dl is about one teacup. Instead of fish soup water can be used. Black Risotto - glen - 18-06-2009 Looks interesting! <img src='http://www.squidfish.net/forums/public/style_emoticons/<#EMO_DIR#>/smile.gif' class='bbc_emoticon' alt='' />