Black Risotto

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 10 ounces cuttlefish or 10 ounces whole squid
• 1/2 onion, chopped
• 1 clove garlic, chopped
• 3 tablespoons extra virgin olive oil
• salt & freshly ground black pepper
• 2 cups arborio rice
• 4 cups boiling fish stock (stock)
• 2 ounces butter
• 1 tablespoon chopped parsley

Recipe

• 1 clean the cuttlefish by removing eyes, beak and transparent quill.
• 2 remove and reserve ink sac.
• 3 place cuttlefish in a bowl of cold water and soak for 30 minutes.
• 4 peel off as much skin as possible, cut the cuttlefish into strips and wash in plenty of cold water.
• 5 saute' onion and garlic in the oil until translucent.
• 6 add the cuttlefish and cook over moderate heat until golden, stirring from time to time.
• 7 add salt and pepper reduce heat, cover and cook for 30 minutes.
• 8 add the rice and stir briefly over high heat to blend flavors.
• 9 pour in several ladlefuls of boiling broth, the ink from the cuttlefish sac, and then little by little the rest of the boiling broth.
• 10 reduce heat to low and cook for about 15 minutes, stirring constantly.