Black risotto

Ingredients

Quantities for 4 servings.

• 700 g Cuttlefish, in rings
• 3 tbsp Cuttlefish ink
• 320 g Arborio rice
• 1 piece Onion
• 4 clove Garlic
• 150 ml Dry white wine
• 1 l Fish stock
• 1 tbsp Tomato paste
• 20 g Parsley
• 60 ml Olive oil
• to taste Salt and pepper

Method

1. Fry the onion and garlic in olive oil until soft, add the cuttlefish and cook five minutes; it releases water.
2. Add half the wine and the tomato paste and stew covered for twenty-five minutes, topping up with stock, until the cuttlefish softens.
3. Add the rice and toast it two minutes, until the grains turn translucent at the edges. Pour in the rest of the wine.
4. Add hot stock a ladle at a time, stirring, for eighteen minutes. Each addition goes in when the last has nearly been absorbed.
5. Five minutes before the end stir in the ink. The risotto turns black within seconds.
6. Off the heat, beat in a spoon of olive oil and the parsley, cover for two minutes and serve.