Risotto al Nero di Seppia

Ingredients

• 1 pound cuttlefish, cleaned and sliced into rings, ink sacs reserved
• 2 tablespoons squid ink
• 5 cups fish or seafood stock
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups Carnaroli or Arborio rice
• 1/2 cup dry white wine
• 1/4 cup chopped fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon, cut into wedges, for serving

Method

1. 1

   Heat the fish stock in a saucepan over low heat and keep it warm throughout cooking.

2. 2

   In a 6-quart saucepan, heat the olive oil and butter over medium heat. Add the onion and cook until softened, about 5 minutes.

   5:00 · Soften onion
3. 3

   Add the garlic and cuttlefish rings and cook, stirring, for 3 minutes until the cuttlefish turns opaque.

   3:00 · Cook cuttlefish
4. 4

   Add the rice and stir constantly for 2 minutes to toast the grains and coat them in oil.

   2:00 · Toast rice
5. 5

   Pour in the white wine and stir until it has mostly evaporated, about 2 minutes.

   2:00 · Evaporate wine
6. 6

   Whisk the squid ink into 1 cup of the warm stock, then add it to the rice and stir to combine.

7. 7

   Add the remaining stock one ladleful at a time, stirring frequently and letting each addition absorb before adding the next, for about 18 minutes.

   18:00 · Cook risotto
8. 8

   Continue until the rice is tender but still has a slight bite and the risotto is creamy, about 2 more minutes.

   2:00 · Finish rice
9. 9

   Stir in the salt, pepper, and half the parsley. Remove from heat and let rest 2 minutes.

10. 10

    Spoon the risotto into shallow bowls, garnish with remaining parsley, and serve with lemon wedges.