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Risotto with peas and cuttlefish

17/11/2023

I can guide you through the preparation of a tasty risotto with peas and cuttlefish, a dish that combines the flavors of the sea with those of the land in a truly delicious pairing, very much appreciated in Italian cuisine. Here’s how to make it.

Ingredients

  • 320 g of risotto rice (such as Arborio or Carnaroli)
  • 400 g of cleaned cuttlefish
  • 300 g of fresh or frozen peas
  • 1 small shallot
  • 1 liter of vegetable or fish broth, already hot
  • 1 glass of dry white wine
  • Extra virgin olive oil as needed
  • Salt as needed
  • Black pepper as needed
  • A few fresh mint leaves (optional for garnish)
  • Grated Parmesan cheese (optional)
  • Butter (about 30 g)

Preparation

  1. Start by cleaning the cuttlefish if they are not already. Remove the internal bone, the skin, and the entrails, and cut them into strips or small pieces.

  2. In a large pan, sauté the finely chopped shallot in a drizzle of extra virgin olive oil. Add the cuttlefish and let them brown for a few minutes.

  3. Add the peas to the sauté and let them cook for a couple of minutes.

  4. Deglaze with the white wine and let the alcohol evaporate on high heat.

  5. Add the rice to the sauté and toast it for 1-2 minutes, stirring continuously.

  6. Begin adding the hot broth, one ladle at a time, waiting for the liquid to be absorbed before adding the next. Continue this way for about 16-18 minutes, which is the average cooking time for risotto.

  7. While the risotto is cooking, taste and adjust the seasoning with salt and pepper to your liking.

  8. When the risotto is al dente and wavy, that is creamy but not too liquid, turn off the heat.

  9. Cream the risotto with the butter and grated Parmesan cheese, if desired, to make it even creamier and more flavorful.

  10. Let the risotto rest for a minute, then serve garnished with fresh mint for a touch of freshness.

Curiosity

This dish is a perfect example of how in Italy we love to combine ingredients from the land with those from the sea, creating complex and tasty flavors. The sweetness of the peas perfectly balances the delicate flavor of the cuttlefish, and the addition of a touch of mint at the time of serving adds that unexpected hint of freshness that turns a good dish into something special.

If you need an idea for a wine to pair with this dish, you might consider a light and fresh white, such as Verdicchio or Soave, which with their acidity can balance the creaminess of the risotto and sweetness of the peas.

Risotto with peas and cuttlefish