RISOTTO WITH SQUID INK

Preparation Method :

• Rinse the cuttlefish then remove the tentacles and head. Carefully remove the ink sacs from the heads taking care not split the sacs.
• Discard the yellow sac. Put the ink into a sieve or strainer over a small bowl and use the back of a teaspoon to press out the ink.
• Pour a few tablespoons of the fish stock over the sacs and leave to drain and so help to extract the rest of the ink.
• Prepare the cuttlefish by removing all the internal organs and the back bone. Wash thoroughly and cut the flesh into thin rings and strips.
• In a large pan, fry the onion and garlic in the olive oil until translucent and soft but not brown.
• Add the cuttlefish and cook gently for about 10 -20 minutes, or until tender. Add all the rice and stir thoroughly.
• When the grains are hot and crackling, add wine and the ink. Stir together and begin to add the stock, one ladleful at a time.
• Keep stirring, remember to allow one portion of liquid to be absorbed before adding any more.
• As soon as the risotto is cooked and the rice is tender but firm to the bite.
• Take the risotto off the heat and stir in the butter, salt, pepper, parsley and finish off with a final ladle of hot stock.
• Cover and leave to rest for 5 minutes, then stir again and turn out onto warmed plates to serve.