Ingredients for 4 servings

  • 320 g Carnaroli rice from Riserva San Massimo
  • 1 finely chopped onion
  • Vegetable broth (made with fresh vegetables) q.s.
  • 200 g Cuttlefish julienne-style
  • 1 courgette
  • 3 asparagus
  • 2 teaspoons of squid ink
  • Olive oil, salt, pepper and butter q.s.
  • Dry white wine

Difficulty level


Preparation time

20 minutes

Cooking time

20 minutes


Roast the rice with the onion, deglaze with the white wine and add some of the vegetable broth.

Chop the cuttlefish julienne style and roast them for a few minutes, seasoning with salt, pepper and a little bit of olive oil. Prepare the courgette, cutting only the outer parts julienne-style. Prepare also the asparagus julienne-style. Blanch the vegetables in hot, slightly salted water.

When the rice is halfly cooked, add the squid ink and some of the roasted cuttlefish. Add the julienne-style vegetables to the remaining cuttlefish and roast slightly.

Season the risotto with salt and pepper and finally cream the risotto with a knob of butter and some olive oil.

Serve the risotto on a hot plate e decorate it with the roasted cuttlefish and julienne-style vegetables.

Recipe by Chef Piero Dal Bello (chef a domicilio)

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