Black risotto with cuttlefish

Clean the cuttlefish and cut into very thin strips and salt. Set aside.

Heat the broth with the squid ink sachets in a saucepan.

Heat a dash of olive oil in a frying pan and add the chopped onion 🧅. When it is soft, add the rice and stir for about 4 minutes.

Add the white wine and let the alcohol evaporate. Gradually add the hot fish stock.

Stir from time to time and add the broth little by little, being careful never to run out of broth.

When there are two minutes left, turn off the heat and add about 50 grams of Parmesan cheese. Set aside.

Sauté the cuttlefish in a frying pan for 3 minutes and add over our rice and.... DEVOUR!