Risotto Nero

Name: Risotto Nero
Yield: Serves 6
Cuisine: Italian
Ingredients: 1 tablespoon mild olive oil; 100 g/3¾ oz butter; 175 ml/6 fl oz dry white wine; 1 bay leaf; 1.5 litres/2½ pints fish, vegetable or very light chicken stock (preferably homemade); 1.5 litres/2½ pints fish, vegetable or very light chicken stock (preferably homemade); 1 stick of celery, finely chopped; 1 onion, finely chopped; 175 ml/6 fl oz dry vermouth; 500 g/1¼ lb carnaroli or arborio rice; 500 g/1¼ lb carnaroli or arborio rice; 1.5 litres/2½ pints fish, vegetable or very light chicken stock (preferably homemade); salt and freshly ground black pepper; salt and freshly ground black pepper; 1 lemon; 1 bunch of fresh parsley, stalks and leaves separated and each finely chopped; 1 bunch of fresh parsley, stalks and leaves separated and each finely chopped; 1 bunch of fresh parsley, stalks and leaves separated and each finely chopped; 4 garlic cloves, finely chopped; 2 tablespoons olive oil; 1 red chilli, finely chopped (deseed if you don’t want the heat); 2 kg/4½ lb cuttlefish (ask your fishmonger to clean the fish, reserving the ink sacs), cut into 2–3cm pieces; 2 kg/4½ lb cuttlefish (ask your fishmonger to clean the fish, reserving the ink sacs), cut into 2–3cm pieces; 2 kg/4½ lb cuttlefish (ask your fishmonger to clean the fish, reserving the ink sacs), cut into 2–3cm pieces; 1 tablespoon tomato purée

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Eagle Cookbook

By David Eyre

Published 2009

About

Inspired by the Trattoria Alla Madonna which is a stone’s throw from the Rialto Bridge in Venice, this classic risotto brings a little taste of Italy to the Farringdon Road. The stew is also rather good served on polenta or with spaghetti.

Ingredients

For the gremolata topping and the cuttlefish stew

1 lemon
1 bunch of fresh parsley, stalks and leaves

Europe
Italy
Fish course
Stew
Pescatarian
Venice
Gluten-free
Mediterranean

Method

First make the gremolata topping. Combine the zest of the lemon, the chopped parsley leaves and 2 cloves of the finely chopped garlic. Set aside.

Next, make the cuttlefish stew. In a large heavy-based pan warm the olive oil over a moderate heat. Add the parsley stalks, chilli and remaining garlic. Just as they begin to show signs of colouring, add the cuttlefish. Turn the heat up and st