Instructions
Follow the steps and taste along the way.
Prepare the ingredients and stock
Cut the cuttlefish into pieces about 1.5 cm across. Finely chop the onion, mince the garlic, and chop the parsley. Heat the fish stock in a small saucepan and keep it hot, but not at a vigorous boil.
Sear the cuttlefish
Heat 30 ml of olive oil in a wide pot over medium-high heat. Add the cuttlefish and cook for 5 minutes, stirring occasionally, until the pieces are sealed and lightly browned in places.
Braise the cuttlefish until tender
Add the onion and the remaining 15 ml of olive oil. Cook for 4 minutes, until the onion has softened and turned translucent, then stir in the garlic and heat for 30 seconds. Pour in 120 ml of wine, let the alcohol evaporate for 2 minutes, then add 200 ml of hot stock. Cover and braise over low heat for 20 minutes.
Add the rice and ink
Keep the remaining 650 ml of stock hot. Stir the rice into the cuttlefish and toast it for 2 minutes, coating the grains in the pan juices. Dissolve the ink in a ladleful of hot stock, pour it into the pot, and mix thoroughly.
Cook the risotto and season
Add the hot stock one ladleful at a time, stirring often; add the next ladleful when the previous one has almost been absorbed. Cook for about 18 minutes, until the rice is tender but retains a slight bite in the center and the risotto is creamy. Stir in the salt, black pepper, parsley, and lemon juice. Remove from the heat, let stand for 2 minutes, and serve hot.
