Black risotto

Serves 4 Starters and mains

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Method

In a frying pan over a high heat, sauté the chopped garlic in a little olive oil for a few seconds, making sure it doesn’t burn. Add the chopped onion, reduce the heat to low and sauté until golden and transparent, about 10-15 minutes.

Before cleaning out the inside and bones of the cuttlefish, carefully remove the silver sack of ink from the middle, making sure it doesn’t break, and set it aside. Cut the cuttlefish into 1cm cubes, add to the garlic and onion and season well with sea salt and pepper.

Sauté the cuttlefish until all the liquid has evaporated and it starts to stick to the pan, caramelising slightly. Add the tomato paste and cook for a few seconds, then add the white wine and cook until almost all the liquid has evaporated. Add the fish stock or water, 1⁄2 tablespoon of the cuttlefish ink and adjust the seasoning. Leave to simmer on a low heat for 10 minutes.

Add the rice and cook for 16 minutes, stirring the risotto constantly until it is done (the rice should be cooked but still slightly firm). If the risotto is too thick, you can add some more fish stock and olive oil at the end. Season if necessary and serve immediately.