Squid ink risotto with sautéed cuttlefish

To prepare the squid ink risotto, first ensure that the fish broth is hot and that the cuttlefish is thoroughly cleaned. Separate the tentacles from the body 1 and cut about half into pieces 2 and the other half into thin strips 3.

In a saucepan, pour the oil and a clove of garlic with its skin. Let it infuse, then add the cuttlefish pieces 4 and stir well. Sauté for about 10 minutes 5, then remove the garlic and add the rice. Toast it over high heat, stirring often 6.

Add a pinch of salt 7 and deglaze with the white wine 8. When the alcohol has completely evaporated, cook the rice by adding the hot fish broth 9. Make sure the rice is always covered, without overdoing the broth.

Meanwhile, pour a drizzle of oil and the cuttlefish strips into a hot pan 10. Sauté them for 4-5 minutes until they are well browned 11. Also chop the parsley.

When the rice is almost cooked, about 2 minutes before, add the squid ink 13; stir well and adjust the salt if necessary. Add a drizzle of oil to cream the risotto 14 and flavor with a good portion of chopped parsley 15.

Plate the dish and place the cuttlefish strips in the center 16. Garnish with chopped parsley 17, add a drizzle of raw oil, and serve the squid ink risotto 18 piping hot.