How to make Black risotto

Ingredients

• 600 g cleaned cuttlefish or squid, cut in small pieces
• 2 to 3 sachets of cuttlefish or squid ink (about 8 g), from a fishmonger
• 300 g risotto rice
• 1 onion, finely chopped, and 3 garlic cloves, crushed
• 4 tablespoons olive oil
• 150 ml dry white wine
• About 1 litre hot fish stock
• A handful of chopped parsley, salt and pepper

Method

1. Warm the olive oil in a wide pan and cook the onion gently until soft. Add the garlic for one minute.
2. Add the cuttlefish and cook for about 10 minutes, stirring, until it releases its juices and they start to reduce.
3. Pour in the wine and let it bubble for 2 minutes. Stir in the rice so that every grain is coated.
4. Add the ink and a ladle of hot stock. Keep adding stock a ladle at a time, stirring often, for about 18 to 20 minutes, until the rice is tender and creamy.
5. Season with salt and pepper, stir in the parsley and a little more olive oil, and rest for 2 minutes before serving.