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Black Risotto

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Servings: 3 servings


  • 1/4 cup (60 ml) extra virgin olive oil
  • 1/2 cup (60 mg) finely chopped onions
  • 1 1/2 cup (250 g) vialone nano or arborio rice
  • 4 cups (1 L) hot vegetable stock
  • 1/3 cup (80 ml) dry white wine
  • 12 ounces cuttlefish in ink, made with (375 g) cuttlefish
  • Salt and freshly ground black pepper to taste


  • Heat the oil in a large, heavy saucepan. Add the onion and cook over medium-low heat until it is translucent. Stir in the rice. Cook, stirring, about 5 minutes, until the rice is well coated with the oil and begins to whiten.
  • Have the stock barely simmering in another saucepan.
  • Add the wine to the rice, stir, then add 2 ladles of the hot stock.
  • Cook 3 minutes, stir in the cuttlefish mixture.
  • Continue adding stock, a couple of ladles at a time, stirring and adding more as the stock is absorbed by the rice.
  • Regulate the heat so the rice and stock cook at a steady simmer.
  • After about 15 minutes, the rice should have swelled and become somewhat tender but still a bit hard in the middle.
  • Continue adding stock for another few minutes, as needed. Until the rice is plump, offers only the slightest resistance to the bite, and there is just enough thickened, creamy, sauce-like broth to moisten the rice.
  • Season with salt and pepper to taste.