Cuttlefish Ink Risotto - Risotto al Nero di Seppia

This dish looks strange and particular but tastes delicious!!! It's black in colour and has a strong sea taste... Even in Italy you won't find this dish in each and every restaurant. It's prepared with the ink of cuttlefish. 
Cuttlefish produces the ink that is released to have a possibility to hide itself in case it feels threatened. The ink is stored in kind of a bag that is delicately cut off the cattlefish when it's cleaned. You can also find the ink sold separately at fishmonger's.

INGREDIENTS:
Servings: 4

600-700g fresh cuttlefish (including the ink bag)
350g rice (Arborio type)
1/2 onion
2 garlic cloves
chilli
1/2 glass white wine
1 veg stock
salt
EVO oil
1200-1300 ml water (fish broth) 


 
1. Chop finely half an onion and cut into halves the garlic cloves.
2. Pour some EVO oil in a sausepan and cook onions and garlic till it's almost transparent. 


3. Cut cuttlefish body into stripes and the tentacles into small pieces.
4. Add cuttlefish to the onions, pour white wine and add chilli to taste.
5. Cook till the alcohol is evaporated, for about 5 minutes. Take the garlic out.

 
6. Add rice and mix well. Add about 200 ml of vegetable broth, if you have fish broth, it would be much better, but as I may understand not so many people keep fish stock at home...lol...

Note: Don't wash the rice!!! It should be DRY !!!

7. Add some more broth (water) little by little any time your risotto is becoming dry. 

Note: If you pour the water little by little you will extract more starch from the rice and the risotto will become creamier.

8. Dilute the cuttlefish ink in 50 ml of water and mix well to dissolve it.
9. After about 15 minutes add the ink to the rice, mix well and cook for 5 minutes more.  

 
Note: The texture of risotto should be creamy with some sauce.     
  

Yeah, you may grant yourself with a glass of chilled white wine with such a dish!!!