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Le Chaudron recipe

Risotto nero aux seiche

Black squid-ink risotto with cuttlefish

⏱ 40 minServes 4Medium420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 300 g (11 oz)Carnaroli risotto rice
  • 500 g (18 oz)fresh cuttlefish, cleaned
  • 2 packetscuttlefish ink4 g total
  • 150 ml (⅔ cup)dry white wine
  • 1 L (4¼ cups)hot fish stock
  • 1yellow onion, finely chopped
  • 2 clovesgarlic, crushed
  • 50 g (2 oz)grated Parmesan
  • 50 g (2 oz)cold unsalted butter
  • 300 g (11 oz) Carnaroli risotto rice
  • 500 g (18 oz) fresh cuttlefish, cleaned
  • 2 packets cuttlefish ink 4 g total
  • 150 ml (⅔ cup) dry white wine
  • 1 L (4¼ cups) hot fish stock
  • 1 yellow onion, finely chopped
  • 2 cloves garlic, crushed
  • 50 g (2 oz) grated Parmesan
  • 50 g (2 oz) cold unsalted butter
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

03 — Method

  1. Cut the cuttlefish into 5 mm (¼ in) strips, keeping the tentacles whole for garnish.
  2. Keep the fish stock at a steady simmer in the saucepan.
  3. Soften the onion and garlic in the sauté pan with a little olive oil for 5 minutes without browning.
  4. Add the rice and toast for 2 minutes, stirring constantly, then add the white wine and let it evaporate completely.
  5. Stir in the ink, then add the stock a ladle at a time, stirring.
  6. Halfway through (10 minutes), add the cuttlefish and cook 8 more minutes, adding stock as needed.
  7. Off the heat, beat in the cold butter and Parmesan vigorously (the mantecatura).

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