Risotto al Nero di Seppia

Serves 6

Ingredients

2 cups Italissima Carnaroli Rice
3 Cuttlefish, Cleaned, plus 1 tbsp. thawed frozen ink
1 tbsp. Italissima Tomato Paste
6 tbsp. Italissima Extra Virgin Olive Oil
1 Yellow onion, finely chopped
1 clove Garlic, minced
¼ cup Dry White Wine
2 tbsp. Fresh Flat Leaf Parsley, Chopped
Salt & Pepper

Instructions

1. To make the broth, in a saucepan, combine the fish, onion, carrot, celery, tomato, garlic, parsley, salt, and water. Place over medium heat and bring to a boil. Reduce heat to low, cover, and summer for one hour. Using a slotted spoon, spoon out the solids and discard. Strain the broth through a colander lined with a cheesecloth. Return the broth to the saucepan and bring to a simmer. Adjust heat to maintain broth at a simmer.

2. Chop the body and tentacles of the cuttlefish into small pieces. In a large pan, warm olive oil over medium heat. Sauté onion until softened. Add the garlic and parsley and cook until garlic is a light golden color, about three minutes. Add the cuttlefish and sauté until opaque, about five minutes. Stir in the rice, mixing with the other ingredients and coating each grain with the oil. Cook rice, slightly toasting for about one-two minutes. Pour in wine and stir in tomatoes paste. Cook, while stirring, until the rice absorbs all of the liquid, about three minutes.

3. Add a ladleful of the broth, lower heat to low and stir continuously as the rise soaks up the liquid. Keep adding the broth in ladlefuls, stirring after each addition, until rice has absorbed most of the liquid. When the grains are tender yet firm to the bite, about 16-18 minutes, add the ink. The rice will turn black. Add another ½-1 cup of broth to the pan. Remove from heat and season with salt and pepper. Cover and let rest for a few minutes before serving into bowls.