1,5 kg fresh cuttlefish

2tbs olive oil

1 large onion or 2 small ones, chopped

handful of finelly chopped parsley

6 garlic cloves, minced

750 gr risotto rice

0,25 l (1cup) dry white wine

2,0 l vegetable broth

1-2 tbs tomato paste

sea salt and cracked black pepper



Clean the cuttlefish: discard the cuttlebone, eyes, teeth and the innards, but save as many bags containing the ink as possible. Squeeze the ink out of the bags into a bowl with the white wine. You can pre-grease the bowl with a little bit of olive oil to prevent the ink from sticking to the sides of the bowl. Cut the cuttlefish flesh (including tentacles) in 1,5cm squares.

Heat the olive oil in a dip sautée pan, add the onion and sautée it for about 5 minutes, until translucent. Add the chopped parsley and garlic and stir for another 5 minutes to release the aromas. Incorporate the cuttlefish, pour in the wine and ink mixture, season lightly with sea salt and black pepper and cook on low fire for 30-45min with the lid on until the cuttlefish softens.

Stir in the rice, add the tomato paste and start adding the broth. Do so gradually, in 4-5 batches, and cook for about 20-30 minutes, stirring regularly to help the rice release its starch which ensures the creaminess of the risotto.

It is important to regularly check the risotto for doneness so as not to overcook it. The rice needs to be cooked through but still sustain a bite. Check if the risotto needs extra seasoning and serve immediatelly drizzled with some parsley oil.