Cuttlefish ink risotto
- Prep time:
- 25 min
- Cook time:
- 63 min
- Total time:
- 88 min
- Serves:
- 4
Ingredients
for 4 servings
-
extra virgin olive oil 55 g -
shallots 40 g coarsely chopped -
fresh garlic 2 cloves unpeeled -
cuttlefish 460 g in thin strips -
dry white wine 100 g -
Carnaroli rice 320 g -
fine salt 3 Liffo spoons -
water 200 g -
cuttlefish ink 1 bag
Allergens: sulphur dioxide and sulphites, molluscs
Cuttlefish ink is not just colour: it carries a briny savouriness that holds the whole dish together. It belongs to the Adriatic coast and to Venice, where the cuttlefish is cleaned keeping the ink sac intact. The deep colour is what you notice first; the flavour is what stays. But enough talking — let's go straight to loading the ingredients into Liffo!
Setting up Liffo
Container 1
In the first container put 25 g of extra virgin olive oil, 40 g of shallots, coarsely chopped and 2 cloves of fresh garlic, unpeeled.
Container 2
In the second container put 220 g of cuttlefish, in thin strips.
Container 3
In the third container put 240 g of cuttlefish, in thin strips.
Container 4
In the fourth container put 100 g of dry white wine.
Container 5
In the fifth container put 320 g of Carnaroli rice and 3 Liffo spoons of fine salt.
Container 6
In the sixth container put 200 g of water and 1 bag of cuttlefish ink.
Container 7
In the seventh container put 30 g of extra virgin olive oil.
- Select when the recipe should be ready
Liffo needs 63 minutes of cooking for this dish.
Tips
Use fresh cuttlefish. Prefer medium-sized cuttlefish of 400-500g, more tender in cooking. The ink is the protagonist of this recipe: use fresh ink sacs when possible, more flavorful than packaged products. Alternatively, use fresh packaged ink, about 20 g for 4 portions.
Plating
Remove the garlic cloves before serving. Garnish to taste with fresh chopped parsley.
Let Liffo cook it
Fill the containers, start the recipe from the app and come back when it’s ready. Your personal chef does the rest.
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