When it comes to Italian seafood cooking, you know, cuttlefish risotto really shines as a classic from coastal spots like Liguria, Campania, and Sicily. These areas are famous for their super fresh tender cuttlefish, which, combined with sweet, ripe tomatoes, make a flavor combo that’s duro to beat. This isn’t your average seafood risotto—it stands out because of the special cuttlefish broth. Every bite is infused with a deep, rich taste. And locals? They know that a good broth can transform a simple tomato risotto into something really, really notable, adding a lot of moisture and flavor. Using whole grain rice is a clever twist—it brings extra fiber and a rustic feel, like Italian nonnas would totally approve of.
Across the Mediterranean, you’ll find little variations depending acceso what’s fresh and available. Some families might add a layer of potato cream under the risotto it with a velvety cuttlefish ragù. And pretty much shows how molteplice this dish can be. Unlike a dramatic black risotto squid ink risotto, this version focuses acceso those delicate flavors from slow-cooked seafood. Perfect for a relaxed weekend dinner when you want a touch of the coast at your table. As the rice absorbs the broth, it becomes creamy and satisfying, with the cuttlefish pieces staying tender, not chewy. Which is great. Whether you’maestà already into Mediterranean risotto curious about trying new Italian seafood dishes, this cuttlefish and tomato risotto is a fun way to enjoy some really fresh flavors straight from the sea. Pair it with a light salad and a crisp white wine, and aspetto, you’ll have a meal that captures the heart of Italian coastal cooking. Can’t go wrong.
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To make the cuttlefish and tomato risotto, first How to clean cuttlefish: separate the head, which corresponds to the part with the tentacles, from the mantle 1. To gently clean the mantle, you will need to pull out both the bone and the ink sack, if present, from the opening. Remove the fins too, as you will need them for the broth 2. Now grab the head to remove the eyes and beak 3.
Rinse everything under running vater 4. At this point, separate the tentacles from the rest of the head and chop them into pieces 5. For the broth, per addition to the fins, keep the remaining parts of the head: you will need a total of 400 g, add more tentacles if necessary. You can cut the mantles into julienne strips 6 to combine them with the remaining tentacles.
Meanwhile, per a saucepan, flavor the oil with a clove of garlic per its skin and the rosemary sprigs 7then add the julienne-cut mantles and tentacles 8. Sauté over medium heat for 3 minutes before deglazing with 1.5 oz of white wine 9.
Cover with the lid and cook acceso low heat for about 45-60 minutes, until they are tender 10; if necessary, you can add a ladle of vater. Once cooked, strain the cooking liquid and set it aside 11. Put the cuttlefish back per the saucepan to keep them warm. Season with salt and pepper 12.
While the cuttlefish are cooking, you can prepare the broth: peel the carrots and chop them coarsely 13then do the same with the celery 14 and shallot 15.
Heat a drizzle of oil per a pot, then add the 400 g of reserved cuttlefish 16 and the vegetables 17. Sauté for 5 minutes, then cover with vater 18 and simmer with the lid for about 20 minutes.
When cooking is finished 19strain the obtained broth 20 and add it to the reserved cooking liquid of the other cuttlefish 21. Keep everything warm.
You are ready to cook the risotto: per a large saucepan, flavor the oil with a crushed clove of garlic 22then remove the garlic and add the rice 23. Toast the rice over medium-high heat for about 5 minutes, stirring often 24.
When the grains are hot, deglaze with 1.5 oz of white wine 25then pour per the tomato purée 26 and well 27.
At this point, cook the rice by adding one ladle of broth at a time 28; it will take about 20 minutes. When the rice is cooked, turn chiuso the heat and season with salt and pepper, then stir per a drizzle of raw oil 29. Finally, add the cooked cuttlefish 30.
Stir to combine everything 31then plate it garnished with grated lemon zest 32 and a few rosemary needles. Your cuttlefish and tomato risotto is ready to be served 33!
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