Venetian Black Risotto with Cuttlefish

What you need

• 500 g (1 lb) cuttlefish, cleaned, cut into 1 cm strips
• 2 tsp cuttlefish ink, or 2 sachets of about 4 g each
• 1.1 l (4 1/2 cups) fish stock
• 3 tbsp olive oil
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 320 g (11 oz) carnaroli rice, arborio also works
• 120 ml (1/2 cup) dry white wine
• 20 g (3/4 oz) butter
• 2 tbsp flat-leaf parsley, finely chopped
• salt, to taste

Method

Restated from the original video

1. 1

   Bring the stock to a bare simmer in a saucepan and keep it hot on a back burner.

2. 2

   Heat the olive oil in a wide, heavy pan over medium-low heat. Add the onion, garlic and a pinch of salt and cook, stirring, until soft and pale, 6-7 min.

3. 3

   Add the cuttlefish, raise the heat to medium and stir until it turns opaque, about 3 min.

4. 4

   Add the rice and stir for 2 min until the grains are hot and the edges look translucent.

5. 5

   Pour in the wine and stir until it has been absorbed, 1-2 min.

6. 6

   Stir the ink into a ladle of hot stock until dissolved, then pour it over the rice.

7. 7

   Add the remaining stock one ladle at a time, stirring often and waiting until each addition is nearly absorbed before adding the next.

8. 8

   Cook until the rice is al dente and the risotto is creamy and loose enough to ripple when the pan is shaken, 16-18 min in total. The cuttlefish should be tender.

9. 9

   Take the pan off the heat. Stir in the butter and parsley, taste for salt, then cover for 2 min.

10. 10

    Serve at once on warm plates. Do not add cheese.

Imported from colavitarecipes.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.