This risotto has a Croatian influence and could be considered more of a rice stew than true risotto. It contains simple flavours of garlic and chilli, combined with a delicious light cuttlefish.
Cook the risotto rice in a large pan of boiling salted water according to the packet instructions, until al dente. Drain and spread out on a tray to cool (there’s no need to rinse it).
Carefully score the underside of the cuttlefish in a criss-cross pattern, then chop into 2cm pieces along with the tentacles.
To make the fish stock, place the reserved cuttlefish skin, bones and trimmings into a large pan. Cover with the chicken stock (if using) or 1 litre of boiling water and place over a high heat. Bring to the boil, simmer for 20 minutes, then strain into another pan and leave over a low heat to keep warm.
Peel and finely chop the onion and garlic. Deseed and dice the tomatoes. Pick the parsley leaves and set aside, then finely chop the stalks.
Heat a splash of olive oil and the butter in a medium pan on a medium heat, then add the onion, garlic and whole anchovies. Cook for 5 to 10 minutes, or until softened.
Add the cuttlefish, parsley stalks, tomatoes, tomato purée, white wine, cuttlefish ink and 500ml of stock. Cook for 15 minutes, or until the cuttlefish is tender.
Finely chop the parsley leaves, deseed and finely slice the chilli, then combine in a bowl with most of the lemon juice and a splash of extra virgin olive oil.
Gently fold the cooled risotto rice into the pan and add a good squeeze of lemon juice. Serve with the chilli-spiked parsley oil drizzled on top.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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