Risotto al Nero di Seppia

Serves 4 · 25 min prep · 30 min cook

Ingredients

• 1 1/2 cups Carnaroli rice
• 1 lb cuttlefish or squid with ink sacs
• 1 small onion
• 1/2 cup dry white wine
• 5 cups fish stock
• 2 tbsp tomato passata
• 3 tbsp olive oil
• 1 clove garlic
• 2 tbsp parsley
• to taste salt

Instructions

1. 1Clean cuttlefish; reserve ink. Cut bodies into strips.
2. 2Sauté onion and garlic; add cuttlefish briefly.
3. 3Toast rice; add wine.
4. 4Add stock gradually with tomato and ink dissolved in a little stock.
5. 5Finish when rice is creamy and black as night; parsley on top.