Risotto al Nero di Seppia

Ingredients

• 1 lb cleaned cuttlefish or squid, ink sacs reserved (or 2 sachets squid ink)
• 1 1/2 cups carnaroli or arborio rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 5 cups fish or vegetable stock, kept warm
• 3 tbsp olive oil
• 2 tbsp butter
• chopped parsley
• salt and black pepper

Before you cook

• Slice the cuttlefish body into thin rings and leave the tentacles whole.
• Finely chop the onion and garlic.
• Keep the stock warm over low heat.

Steps

1. Heat 2 tbsp olive oil in a wide pan over medium heat.
2. Add the onion and cook for 5 minutes until soft.
3. Add the garlic and cook for 1 minute.
4. Add the cuttlefish and cook for 3 minutes until it turns opaque.
5. Pour in half the wine and let it bubble for 2 minutes, then lift out the cuttlefish and set it aside.
6. Add the rice to the same pan and stir for 2 minutes until the grains look glossy.
7. Pour in the remaining wine and stir until it is absorbed.
8. Stir in the squid ink until the rice turns black.
9. Add a ladle of warm stock and stir until it is absorbed.
10. Keep adding stock, one ladle at a time, stirring often, for about 18 minutes.
11. Return the cuttlefish to the pan for the last 5 minutes of cooking.
12. Taste the rice; it should be tender with a slight bite at the center.
13. Remove from the heat and beat in the butter and remaining olive oil.
14. Season with salt and pepper.
15. Rest for 2 minutes, then spoon onto plates and scatter with parsley.