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Risotto with potato cream and cuttlefish ragù

17/11/2023

I can guide you in preparing a delicious Risotto with potato cream and cuttlefish ragù, a flavorful dish that pairs the aromatic risotto with the sweetness of potatoes and the taste of the sea from the cuttlefish.

Ingredients

  • 320 g of risotto rice (such as Carnaroli or Arborio)
  • 400 g of cleaned cuttlefish
  • 2 medium potatoes
  • 1 small white onion
  • 1 clove of garlic
  • 1 glass of white wine
  • Vegetable broth as needed (about 1-1.5 liters)
  • Fresh parsley, chopped as needed
  • Extra virgin olive oil as needed
  • Salt and pepper as needed
  • Grated Parmesan cheese (optional)

Preparation

  1. Start by preparing a potato cream. Peel the potatoes, cut them into small cubes, and cook them in salted water until they are soft. Drain the potatoes, saving a bit of the cooking water, and pass them through a sieve or blend them with a mixer, adding a bit of vegetable broth or cooking water to achieve a smooth but not too liquid cream.

  2. In the meantime, clean the cuttlefish by removing the insides, the skin, and the “beak.” Cut them into strips or pieces.

  3. In a saucepan, sauté a clove of garlic in extra virgin olive oil until golden, then add the cuttlefish and let them cook over high heat for a few minutes. Deglaze with the white wine and let the alcohol evaporate. Reduce the heat and let it simmer slowly for about 20-30 minutes, adding vegetable broth as necessary. Season with salt and pepper to taste.

  4. While the cuttlefish ragù is cooking, prepare the sauté for the risotto. Finely chop the onion and let it soften gently in a pan with extra virgin olive oil. Once the onion is translucent, add the rice and toast it for a couple of minutes until the grains are transparent.

  5. Begin to add the hot vegetable broth, one ladle at a time, waiting each time for the liquid to be absorbed by the rice before adding more.

  6. Halfway through the risotto’s cooking time, incorporate the potato cream and continue to add vegetable broth following the classic method until the rice is fully cooked. Taste and adjust for salt if necessary.

  7. When the risotto is al dente, turn off the heat and let it rest with a knob of butter and some Parmesan cheese, if desired, stirring vigorously to make it creamy.

  8. Serve the risotto topped with the cuttlefish ragù and a sprinkle of chopped fresh parsley.

Curiosity

The risotto with potato cream is a comforting first course that combines the traditional preparation of risotto with the intense sweetness of potatoes. The cuttlefish ragù, on the other hand, represents the taste of the sea, making this dish a bridge between land and water. A perfect dish to propose for special dinners or when you want to bring a touch of elegance to the table combined with Italian tradition.

Risotto with potato cream and cuttlefish ragù