Risotto al Nero di Seppia

As you might have noticed, I love cooking risottos. It is one of my favourite dishes. Its versatility allows my imagination to fly. So far we have seen the basic and some improved versions. This one is one of my fishy favourites! It specially reminds me of summer. Fits perfectly with a fresh bottle of white wine and a few good friends.

INGREDIENTS (for 4 people):

• 1kg of cuttlefish, witht the ink bags.


• 1 liter of fish broth.


• 3 teaspoons of olive oil


• 1 medium chopped onion


• 2 tomatoes, peeled and without the seeds.


• 1/2 clove of garlic


• 175ml of dry white wine.


• 350gr risotto rice.

PREPARATION:

• In a big pan (where we will prepare the whole dish), sautee the onions and the garlic with the olive oil at medium heat. Meanwhile thinly slice the cuttlefish.


• Chop finely the tomatoes and cook with the onions when it is transparent.


• In a big pot, heat up the fish broth without bringing it to boil. Add the ink with it.


• When the tomato water is fone, add the cuttlefish.


• Once the fish is cooked, set the heat to high and add the rice.


• Add the wine when the rice is transparent and getting stuck to the bottom of the pan.


• When the wine is evaporated, lower the heat to medium and add broth until it cover the rice.


• Add broth once is evaporated, and again only until it covers the rice. We will repeat this process several times.


• If necessary add salt and wait until the rice is tender.


• Once done, turn off the heat and cover the risotto with a kitchen towel for 3 minutes.

Bon profit!