Ingredients
- 320g rice
- 500g cuttlefish with ink
- Onion, garlic
- White wine
- Fish stock
- Olive oil, parsley
Method
- 1
Clean cuttlefish; reserve ink sacs.· 10m
- 2
Sauté aromatics; add cuttlefish, then rice.· 5m
- 3
Add wine, then hot stock and ink; cook risotto-style.· 20m
- 4
Finish with olive oil and parsley.