Risotto with potato cream and cuttlefish ragout

Name: Risotto with potato cream and cuttlefish ragout
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 2
Ingredients: Carnaroli rice 0.9 cup; Octopi (to clean) 0.5 lb; Potatoes 3.5 oz; Garlic 1 clove; Parsley small 1 bunch; Lemon peel (to grate) to taste; Water hot to taste; White wine to taste; Extra virgin olive oil to taste; Fine salt to taste; Spinach 1.7 cups; Cuttlefish ink to taste; Lemon peel (to grate) to taste; Extra virgin olive oil to taste

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Gluten Free
Lactose Free

Difficulty: Average
Prep time: 30 min
Cook time: 50 min
Serving: 2
Cost: Low

PRESENTATION

Recipe by
Sebastian Fitarau

Rich flavors of Northern and Central Italy come together in this risotto recipe that mixes the tender bite of cuttlefish with the smooth comfort of potato cream risotto. And here’s the thing—it really leans into the simple but smart pairings that Italian seafood dishes do so well. You get that creamy texture everyone loves in a classic Italian risotto. But here, potatoes add an extra layer of silkiness that soaks up all the goodness from the cuttlefish ragu—which is awesome. Plus, spinach leaves and a touch of lemon zest add brightness and color—making every plate look as good as it tastes. Some folks in Italy even switch it up with a tomato sauce version, giving things a bit more of a tangy kick. Pretty much a game changer. No matter the version, this risotto shows how regional traditions can take basic ingredients and turn them into something special without being fussy.

For a nice seafood dinner at home, nothing feels quite as inviting as a cuttlefish ragu paired with creamy, moist potato risotto. Seriously good. The seppie bring a mild, ocean flavor that blends perfectly with the potato cream, and the whole thing feels both delicate and satisfying. People from towns along the Italian coast know that fresh, balanced ingredients make the best meals, for sure. And look, this dish is a great example. Even though it looks fancy, it's a pretty easy risotto recipe to pull together for guests or just a cozy night in. Garnishes like spinach and lemon zest aren’t just for show—they wake up the dish and add a little fresh snap to every bite. It's the kind of food that feels a bit luxurious but still super homey. Trying out different versions, like adding tomato or playing with extra herbs, is something people do all over Northern and Central Italy, so there’s room to experiment. Whether you’re entertaining friends or enjoying a quiet evening, this seafood risotto offers a perfect balance of elegance and simplicity, staying true to its Italian roots.

INGREDIENTS

Carnaroli rice 0.9 cup (180 g)

Octopi 0.5 lb (250 g) - (to clean)

Potatoes 3.5 oz (100 g)

Garlic 1 clove

Parsley 1 bunch - small

Lemon peel to taste - (to grate)

Water to taste - hot

White wine to taste

Extra virgin olive oil to taste

Fine salt to taste

For finishing and garnishing: Spinach 1.7 cups (50 g); Cuttlefish ink to taste; Lemon peel to taste - (to grate); Extra virgin olive oil to taste

Preparation

How to prepare Risotto with potato cream and cuttlefish ragout

To prepare the risotto with potato cream and cuttlefish ragout, first take care of the How to clean cuttlefish: under running water, remove the bone 1, then pull off the tentacles and entrails. Remove the skin 2, the eye, and the beak 3. Finally, separate the fins from the body and the siphon.

Cut the cuttlefish first into strips 4 and then into small cubes 5. Also cut the tentacles into cubes 6. Bring a pot of water to a boil and keep it warm: you will need it to cook the different preparations.

In a pan, flavor a swirl of oil with the crushed garlic clove and the parsley stalks 7, then add the cuttlefish 8 and brown them, stirring 9.

Deglaze with white wine 10 and cook over moderate heat for about twenty minutes, adding a ladle of hot water if needed 11. At the end of cooking, remove the garlic and parsley stalks from the pan 12.

While the cuttlefish are cooking, peel the potatoes and cut them into cubes 13. Pour the potatoes into another pan with a drizzle of hot oil 14 and brown them until golden with a pinch of salt 15.

Moisten with a ladle of hot water 16 and cook for a few more minutes. Transfer the potatoes to a jug 17 and blend with an immersion mixer to obtain a cream 18.

Move on to the rice: dry-toast the rice in a saucepan with a pinch of salt 19, then cook it for about 12 minutes, adding a ladle of hot water at a time 20. During the last few minutes of cooking, add the potato cream 21.

Mix well and finish cooking the risotto 22. Meanwhile, put the baby spinach in the same pan as the potatoes with a drizzle of oil 23 and sauté briefly, just enough time to wilt it 34. Lightly salt.

When the risotto is cooked, remove it from the heat and stir in a drizzle of oil 25, then season with chopped parsley leaves 26 and grated lemon zest 27. If necessary, you can also add a little hot water to make it creamier.