Black risotto, amazing and exquisite.
1 tbsp | olive oil | 15 mL | |
1 | shallots, finely chopped | 40 g | |
1 clove | garlic, finely chopped | ||
200 g | cuttlefish, or squid, cleaned and rinsed | ||
4 tbsp | Italian parsley, fresh, chopped | 20 g | |
3/4 cup | arborio rice | 150 g | |
1/4 cup | white wine | 65 mL | |
1/4 cup | strained tomatoes | 65 g | |
1 pack | squid ink | 4 g | |
1 1/4 cup | fish stock (fumet), or vegetable broth, hot | 310 mL | |
ground pepper to taste [optional] | |||
4 tsp | Parmesan cheese, grated | 4 g |
Squid ink in sachets or small jars can be found in Italian grocery stores, or in the best fishmongers.
A pressure-cooker will reduce the risotto cooking time to 7 min.
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
per 1 serving (490 g)
Amount % Daily Value |
Calories 420 |
Fat 8 g 12 % |
Saturated
1.5 g
7 % |
Cholesterol 160 mg |
Sodium 960 mg 40 % |
Carbohydrate 56 g 19 % |
Fibre 1 g 5 % |
Sugars 1 g |
Net Carbs 55 g |
Protein 32 g |
Vitamin A 32 % |
Vitamin C 32 % |
Calcium 18 % |
Iron 64 % |
Food Group | Exchanges |
---|---|
Vegetables | 1 |
Meat and Alternatives | 3 |
Fats | 1 |