Cooking recipes: Risotto cuttlefish “Black Sea”

A delicious discovery, fasting, yet festive. They say that the fasting period ‘needs’ sacrifices.

Λιμάνι Χανίων 222
Chania port Crete Hellas

From our nutritional agenda we must remove the meat, dairy and fish. Who said, however, that we cannot enjoy delicious culinary creations ‘overflowing’ with health ….

Σίσσυ Νίκα
Writes Sissy Nika – Journalist of Taste and Culture

The discovery of delicious culinary creations, with original combinations maybe the opportunity to discover our roots. To preserve traditional authentic flavors and finally to highlight our significant culinary culture.

Our first stop, Crete, a point of reference in the global culinary scene with hidden secrets for long life, rich sunny nature, strong water elements, “open” people, imaginative cuisine with flavor, color and imagination.

Risotto cuttlefish Black SeaBy Sotiris Sotiropoulos Chef and co-owner of the restaurant ”Glossitses” in Chania harbor.

Ingredients for 4 people

1250 gr. small fresh cuttlefish

50 gr. cuttlefish ink

400 gr. arborio rice

Two onions finely chopped

4-5 cherry tomatoes cut in half

A bunch of anise finely chopped

A bunch of parsley finely chopped

100 ml extra virgin olive oil

A glass of Assyrtiko wine

Juice from a fresh juicy lemon

Sea Salt

Freshly ground black pepper

Hot water

Risotto cuttlefish Black SeaHow to prepare

Clean very carefully our cuttlefish, not to break the thin film enclosing the precious, for this recipe, ink.

In a shallow pan, sauté an onion and half the olive oil and once dissolved, add the cuttlefish and ink.

Risotto cuttlefish Black Sea 2“Steam” for about half an hour, sprinkle with a little salt and freshly grounded black pepper, tasting everything in the meantime.

Withdraw the pot from the stove, keeping the contents warm and then add the tomatoes.

 Then, prepare a classic risotto.

 In a clean saucepan, heat the remaining olive oil with an onion and add our rice and sauté it for three minutes.

“Deglaze” with wine, salt it lightly and slowly add hot water to our rice so it becomes almost al dente.

Then add our cuttlefish with their ink, spices and lemon juice and boil for one minute.

Our risotto is ready when every grain of rice is surrounded with juice.

We taste the salt and serve.

Small secrets

The ink of the cuttlefish is very nutritious and gives our risotto an earthy feel.

Delicatessen stores are selling it separately at an expensive price, making our dish extremely “festive”, combined with the thin, slightly sour and tender flesh of the cuttlefish.

Προηγούμενο άρθροΥγεία των δοντιών και της στοματικής υγιεινής με σπιτική οδοντόκρεμα – Γράφει η Μαρία Αλιμπέρτη – Κατσάνη
Επόμενο άρθροΦλώρινα: Ένας νεκρός και ένας τραυματίας από σύγκρουση Ι.Χ. αυτοκινήτου με αμαξοστοιχία του δρομολογίου Φλώρινα – Θεσσαλονίκη