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Cuttlefish ink risotto and smoked tuna
    Ingredients
  • 2 cans TRATA smoked tuna
  • 200 g red onion, finely chopped
  • 1 clove of garlic, minced
  • 250 g long grain rice (for risotto)
  • 50 g white wine
  • 800 g hot seafood stock
  • 30 g cuttlefish ink
  • For serving:
  • Fresh fennel
  • 30 g lemon juice
  • Freshly ground pepper
PREPARATION
Preparation Time:30'

Open the tuna cans and save the oil for the cooking. Put the oil, onion and garlic in a deep frying pan over a medium to high heat. Cover the pan and cook for a few minutes until the onions are translucent and soft. Add the rice and toast, stirring frequently, until it becomes transparent. Add white wine to pan to deglaze. Cook, stirring frequently, until rice has absorbed nearly all of the wine. Set a timer for 17 minutes and gradually start adding the hot stock to the risotto. Repeat this process, adding stock and letting the rice absorb it in between each addition, stirring every now and again. Keep some stock for the end and mix it with the cuttlefish ink. Add the black stock to the risotto. At this stage, 17 minutes must have passed. Taste the rice. The final product should have a slight bite to it and not be musty, and the rice and stock will have formed a thick, starchy broth. When rice is cooked, remove risotto from heat. Add the tuna and serve with fresh fennel, lemon juice and freshly ground pepper. Tip! Cuttlefish ink is quite salty and that is the reason why you don’t have to add extra salt. You can replace the fennel with any other herb you like.

Recommended products
for the recipe
Cuttlefish ink risotto and smoked tuna
  • 2 cans TRATA smoked tuna
  • 200 g red onion, finely chopped
  • 1 clove of garlic, minced
  • 250 g long grain rice (for risotto)
  • 50 g white wine
  • 800 g hot seafood stock
  • 30 g cuttlefish ink
  • For serving:
  • Fresh fennel
  • 30 g lemon juice
  • Freshly ground pepper

Open the tuna cans and save the oil for the cooking. Put the oil, onion and garlic in a deep frying pan over a medium to high heat. Cover the pan and cook for a few minutes until the onions are translucent and soft.

Add the rice and toast, stirring frequently, until it becomes transparent. Add white wine to pan to deglaze. Cook, stirring frequently, until rice has absorbed nearly all of the wine. Set a timer for 17 minutes and gradually start adding the hot stock to the risotto. Repeat this process, adding stock and letting the rice absorb it in between each addition, stirring every now and again. Keep some stock for the end and mix it with the cuttlefish ink. Add the black stock to the risotto.

At this stage, 17 minutes must have passed. Taste the rice. The final product should have a slight bite to it and not be musty, and the rice and stock will have formed a thick, starchy broth. When rice is cooked, remove risotto from heat. Add the tuna and serve with fresh fennel, lemon juice and freshly ground pepper.

Tip! Cuttlefish ink is quite salty and that is the reason why you don’t have to add extra salt. You can replace the fennel with any other herb you like.

Preparation Time 30'
Recommended products
for the recipe