Black Risotto con Seppiolini (Risotto with Small Cuttlefish) (Rocco DiSpirito) Recipe

Directions:

1. Heat large pot with oil. Add onion and garlic and saute over medium heat. When garlic browns, remove and discard. Add cuttlefish. Season with salt and pepper and cook for a few minutes. Add wine. Raise heat and allow wine to evaporate. Squeeze black ink sac into casserole with 2 to 3 tablespoons water. Cook for 20 minutes. In the meantime, cook risotto by heating oil, adding onions and saute for 3 minutes add rice to casserole and continue cooking. Add stock gradually, mixing continuously until rice is cooked. Add butter and mix well. Add Allow to set a couple of minutes before finishing with seppiolini.