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Sunday, March 21, 2010

Squid Ink Rissotto...of LOVE Thanks Dean Gold

Dino's dish

Ok.. take a deep breath...Think buttery, creamy, delicate,rich, NOT fishy or bitter or weird. This rice dish from Venice has become a classic worldwide, both for its unusual black color and for its very delicate taste. Cuttlefish ink is also used to color pasta dishes.

On a stop over in the capital city, we were treated to a wonderful dinner at my childhood friends restaurant "Dino"
in Cleveland Park, Washington DC, my good friend Dean Gold is the owner. Dino, an Italian restaurant/enoteca, specializing in local ingredients along with reasonably priced and really good wines. The largest wine list on the east coast, or so I thought. http://www.dino-dc.com/

While their we treated to many great dishes, one in particular was Dean's Cuttle fish Ink Rissotto...of LOVE- Risotto al Nero di Seppia
Cuttle Fish Ink Risotto ~ carnaroli rice ~ onion, veggie stock, white wine, butter ~ fresh squid ~ cuttlefish {related to squid} ink

Here is a version- When you visit Dino ask Dean for the recipie.

Here is my Happy Diabetic version...can you feel the LOVE?

10 oz cuttlefish or whole squid
1/2 onion, chopped
2 garlic clove, chopped
4 tablespoons extra virgin olive oil
salt and freshly ground pepper
2 cups (l3oz/410g) Arborio rice
4 cups (1 qt/1 L) boiling fish broth (stock)
2 tablespoons (2oz/60g) butter
1 tablespoon chopped parsley

Clean the cuttlefish by removing eyes, beak and transparent quill. Remove and reserve ink sac. Place cuttlefish in a bowl of cold water and soak for 30 minutes. Peel off as much skin as possible, cut the cuttlefish into strips and wash in plenty of cold water.

Saute' onion and garlic in the oil until translucent. Add the cuttlefish and cook over moderate heat until golden, stirring from time to time. Add salt and pepper reduce heat, cover and cook for 30 minutes.

Add the rice and stir briefly over high heat. Add in several ladlefuls of boiling broth, the ink from the cuttlefish sac, and then little by little the rest of the boiling broth. Reduce heat to low and cook for about 15 minutes, stirring constantly.

Stir in the butter and parsley, remove from heat and let rice rest for a couple of minutes, covered. Stir once more and serve.

Dino, rustic Italian restaurant and enoteca in Cleveland Park, Washington DC
Phone: 202-686-2966 Open Table Reservations {up to 10}! ~ Private dining 3435 Connecticut Avenue NW, Cleveland Park, Washington DC, 20008 SE corner of Ordway & Connecticut - Metro: Red Line Cleveland Park See our location on MapQuest - e-mail us: eat@dino-dc.com