Este risotto de tinta de choco é um prato visualmente impressionante e de sabor profundo, que captura a essência do mar. A tinta do choco confere-lhe não só a sua cor negra característica, mas também um sabor salino e rico que é perfeitamente equilibrado pela cremosidade do arroz e pela textura tenra do choco. É uma escolha ousada e sofisticada, ideal para um jantar memorável.

Ingredientes

  • 1 kg de chocos médios (com sacos de tinta intactos)
  • 1 cebola média picada
  • 4 dentes de alho picados
  • 1/2 dl de azeite virgem
  • 50 g de manteiga (para refogar)
  • Sal e pimenta preta moída na ocasião
  • 1 copo de vinho branco seco
  • 300 g de cogumelos laminados
  • 325 g de arroz para risotto
  • Tinta dos chocos
  • 1,3 litros de água a ferver com sal
  • 100 g de manteiga (para finalizar)

Preparação

  1. Lavei e amanhei os chocos, reservando com cuidado os sacos da tinta.
  2. Num tacho, alourei a cebola e os alhos picados com o azeite e os 50 g de manteiga. Temperei com sal e pimenta preta.
  3. Adicionei os chocos cortados às tiras e deixei refogar até mudarem de cor. Refresquei com o vinho branco, tapei e deixei cozer em lume brando durante 35 minutos.
  4. Juntei os cogumelos e deixei cozinhar mais 10 minutos.
  5. Adicionei o arroz e a tinta dos chocos. Mexi e, assim que começou a querer agarrar ao fundo, juntei a água a ferver temperada com sal.
  6. Deixei cozer, mexendo ocasionalmente, até o arroz estar no ponto, mas sem espapaçar.
  7. Retirei do lume, deixei repousar 1 minuto e misturei a manteiga para finalizar. Servi de imediato.

Dive into the deep, dark, and delicious. Here’s our recipe for this stunning risotto, translated for you.

Black Cuttlefish Ink Risotto

This risotto is a true showstopper, a dish that commands attention with its dramatic, jet-black appearance and profound flavour of the sea. Hailing from the coastal regions of the Mediterranean, Risotto al Nero di Seppia, or Black Ink Risotto, is a classic that celebrates the unique taste of cuttlefish. It’s a sophisticated yet surprisingly rustic dish that is both comforting and deeply impressive.

The magic of this dish lies in the cuttlefish ink, which imparts a rich, briny, and savoury flavour that is unlike anything else. It’s the very essence of the ocean, concentrated into a culinary delight. The cuttlefish itself, slow-cooked until meltingly tender, provides a wonderful textural contrast to the creamy risotto, while the mushrooms add an earthy depth that grounds the dish beautifully.

The secret to a perfect risotto is patience and the quality of your ingredients. Using a good risotto rice like Arborio or Carnaroli is essential, as their high starch content is what creates the signature creamy texture. Adding the hot stock gradually and stirring often is not just a technique but a ritual that coaxes the creaminess from the rice. The final step, the mantecatura—vigorously beating in cold butter at the end—is what gives the risotto its final, glorious sheen and richness.

Ingredients

  • 1 kg medium cuttlefish (with ink sacs intact)
  • 1 medium onion, chopped
  • 4 cloves of garlic, minced
  • 50ml virgin olive oil
  • 50g butter (for sautéing)
  • Salt and freshly ground black pepper
  • 1 glass of dry white wine (approx. 200ml)
  • 300g sliced mushrooms
  • 325g risotto rice (e.g., Arborio, Carnaroli)
  • The ink from the cuttlefish sacs
  • 1.3 litres of boiling salted water (or hot fish/vegetable stock)
  • 100g cold butter, cubed (for finishing)

Preparation

  1. Wash and clean the cuttlefish, cutting the bodies into strips. Carefully remove the ink sacs without breaking them and set them aside.
  2. In a large pot or Dutch oven, gently sauté the chopped onion and minced garlic with the olive oil and 50g of butter until the onion is soft and translucent. Season with salt and pepper.
  3. Add the cuttlefish strips and sauté until they change colour and become opaque. Pour in the white wine, bring to a simmer, then cover the pot and let it cook over a low heat for about 35 minutes, or until the cuttlefish is tender.
  4. Add the sliced mushrooms and cook for another 10 minutes.
  5. Add the risotto rice and stir well to coat it in the flavours. Squeeze the contents of the ink sacs into the pot and stir to combine everything.
  6. Begin adding the boiling water or hot stock, one ladleful at a time, stirring frequently. Wait until most of the liquid has been absorbed before adding the next ladleful.
  7. Continue this process, stirring occasionally, until the rice is cooked ‘al dente’ (tender but with a slight bite in the centre) and the risotto is creamy. This should take about 18-20 minutes.
  8. Remove the pot from the heat and let it rest for one minute. Add the remaining 100g of cold, cubed butter and stir vigorously to create a creamy, emulsified finish. Serve immediately.