Squid Ink Risotto

History & Background

An ancient recipe of the upper Adriatic, especially Venetian and from Chioggia. The use of ink was already documented in the 1500s, when fish waste became natural colouring for both poor and noble kitchens.

Ingredients for 4

• 320g Vialone Nano (or Carnaroli)
• 500g fresh cuttlefish with ink sacs
• 1L hot fish stock
• 1 shallot
• 1 garlic clove, skin on
• ½ glass dry white wine
• 50g cold butter
• Chopped parsley
• Extra virgin olive oil
• Salt, pepper

Method

1. Clean the cuttlefish carefully, saving the ink sacs. Slice the bodies into thin strips.
2. In a pan, warm olive oil with garlic, then sweat the chopped shallot.
3. Sauté the cuttlefish 2 minutes over high heat, remove half and set aside.
4. Toast the rice in the same pan for 2 minutes, deglaze with white wine.
5. Add hot stock a ladle at a time.
6. At 12 minutes, mix the ink diluted in a ladle of stock — the rice will turn glossy ebony.
7. Off the heat, manteca with cold butter (never Parmigiano) and parsley.
8. Serve with the reserved cuttlefish and a drizzle of raw oil.

Wine pairing

Soave Classico DOC or Verdicchio di Matelica: minerality and salinity accompany the intense ink flavour.

Common mistakes

• Cooking cuttlefish too long in the risotto: turns rubbery. Sauté first, add at the end.
• Adding ink at the start: starch 'dirties' it and it loses brilliance.
• Using Parmigiano: covers the marine flavour. Butter only.