4 Serves
72 Mins
In a large heavy-bottomed pot, heat the olive oil over medium heat and sauté the finely diced onion and minced garlic until translucent.
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FilipinoVitamin E
1 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
24 µg / 400 µgCalcium
116 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
68 mg / 420 mgPhosphorus
636 mg / 1,250 mgPotassium
646 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
76 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
5 g / 20 gCholesterol
191 mg / 300 mgCaffeine
0 mgNet Carbs
73 gAlcohol
0 g
Add the Arborio rice to the pot and toast it for 2-3 minutes until the edges become translucent, stirring constantly with a wooden spoon.
Deglaze the pan with white wine, stirring until fully absorbed, then begin adding warm fish or seafood broth one ladle at a time, allowing each addition to be absorbed before adding more.
Stir in the squid ink and prepared cuttlefish pieces during the last 10 minutes of cooking, ensuring the rice is evenly coated and cooked to al dente.
Remove from heat, season with salt to taste, and let the risotto rest for 5 minutes before serving.
9
g48
g3
g
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Indian