Ingredients

  • ½ cup plus 1 tablespoon olive oil
  • 4 or 5 bunches green onions, white and light green part only, finely sliced
  • 1 pound 5 ounces Arborio rice
  • 1 tablespoon squid ink (see note)
  • 1 tablespoon tomato paste
  • 4 cups dry red Italian wine
  • 5 cups vegetable stock or broth, heated
  • Salt and pepper, to taste
  • Hot red pepper flakes, to taste
  • 1 pound 5 ounces cleaned cuttlefish or squid, coarsely diced
  • 1 ¾ cups fresh ricotta, preferably sheep’s milk (see note)
  • ¾ cup milk
  • 1 tablespoon extra virgin olive oil
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      634 calories; 25 grams fat; 7 grams saturated fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 56 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 22 grams protein; 117 milligrams cholesterol; 776 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

8 to 10 servings

Preparation

  1. Heat oven to 450 degrees. Heat ½ cup plus 1 tablespoon oil in heavy pan and sauté onions for about 2 minutes over medium-high heat.
  2. Stir in rice and continue cooking 3 or 4 minutes until rice absorbs some oil. Stir in ink and continue stirring to mix well, about a minute. Add tomato paste and wine and cook over high heat to reduce by about half.
  3. Add 2 cups of stock and cook quickly over medium-high heat, stirring often. When most of liquid has evaporated, add another two cups of stock and repeat, seasoning with salt, pepper and hot pepper flakes, to taste. If rice is not yet tender, add another cup and repeat. Two minutes before the rice is ready, stir in the cuttlefish.
  4. Mix ricotta with half of milk and extra virgin olive oil to make it easily spreadable; add more milk as needed (this step can be done while stock is reducing).
  5. Spoon rice mixture into a round or oval casserole and spread the ricotta mixture evenly over the top. Bake for about 10 minutes. If cheese does not brown, run under broiler for about 2 minutes.
  • Sheep’s milk ricotta is available at specialty cheese stores and Italian markets, and squid and its ink are available at fish markets.

1 hour

Dining and Cooking