Dalmatian Black Cuttlefish Risotto

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.