Risotto black

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  • Mixture of squid, octopus, shrimp: 250 g
  • Cuttlefish ink: 1 dl
  • Rice arboretum (for risotto): 200 g
  • Onion: 1
  • Garlic: 2 teeth
  • Laurel: 1 sheet
  • Butter: 50 g
  • Olive oil: 1,5 dl
  • White wine: 1 dl
  • Calde of vegetables: 3 dl
  • Chopped parsley: taste.
  • Salt and pepper: taste.


Clean and cut in pieces the mixture of squid, octopus, and shrimp.

Peel and chop the garlic. Light golden brown in a skillet with the bay leaf and half of the azeite.Junte the mixture earlier.

Remove from the frying pan and add the cuttlefish ink, mixed with a tablespoon of white wine. Cook for 15 minutes. Book.

Peel the onion and chop it. Mild to cook in a saucepan with the other half of the olive oil. Add the rice and let take taste for a few minutes. Sprinkle with the remaining white wines, let evaporate and add half of the vegetable broth, little by little, stirring frequently.

Cook 15 minutes.

Add the mixture of squid, octopus and shrimp, cuttlefish ink, parsley and butter.

Season with salt and pepper and cook a few more minutes. Off, let it stand a minute, and serve.

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Suggestions for the category: Other Fish

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