Risotto al nero di seppia – with cuttlefish
Preparation
Why this wine?
Good to know
Tips & insights
- Add the stock hot and ladle by ladle, stirring constantly, so the rice turns creamy and stays al dente.
- Stir in the cuttlefish ink only in the second half of the cooking time, so colour and aroma stay fresh.
- Finish at the end with cold butter (mantecare) – this gives the risotto its sheen and velvety bind.
- Fresh cuttlefish ink from the sachet tastes more intense than the powder; ask your fishmonger for it.
Frequently Asked Questions
Which wine pairs with risotto al nero di seppia?
The creamy risotto with its iodine sea note calls for a wine with freshness and fine texture that does not cover the ink. We drink our Prélude from LaSuite aux Conseillans with it, a rosé from old Malbec, fermented in large wood and aged for twelve months. Its body carries the creaminess, its freshness keeps the dish lively.
Which rice is best?
Carnaroli and Vialone Nano are ideal because they release plenty of starch and still stay firm to the bite. Arborio works too but softens more quickly. It is important not to wash the rice, so the starch that creates the creaminess is preserved.
Where do I get the cuttlefish ink?
Cuttlefish ink is available packaged in small sachets from the fishmonger or in well-stocked delicatessens. Alternatively, whole cuttlefish with an intact ink sac give the freshest version. The commercial powder is a practical substitute, a little milder in aroma.
Can I prepare risotto in advance?
Risotto tastes best fresh. But you can cook it to about two thirds, spread it out flat and chill it. Just before serving, finish cooking it with hot stock and finish with butter, so it stays creamy.
