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Black Risotto with Cuttlefish: Risotto Nero con Seppie

See full recipe on: Cooking Channel



Ingredients

1/2 onion, roughly chopped, plus 1 onion, finely chopped
1/2 carrot, roughly chopped
1 bay leaf
1 pound cleaned cuttlefish, ink sac retained
1/4 cup extra-virgin olive oil
2 packets squid ink
1 1/2 cups arborio rice (vialone nano brand preferred)
1 cup dry white wine
2 tablespoons unsalted butter
1 bunch italian parsley, finely chopped to yield 1/4 cup

Nutrition 4 servings

Per Serving % Daily Value
Calories 618
Fat 21g 32%
Carbs 64g 21%
Protein 30g 60%
Fiber 3g 12%
Cholesterol 241mg 80%
Sodium 454mg 18%
     
Fat
Carbs
Protein

Preparation






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