Risotto al nero di seppia

Method

Clean the cuttlefish, carefully removing the ink sacs and setting them aside. Cut the cuttlefish into small pieces and cook gently in 1 tablespoon of olive oil for 5-8 minutes until tender, then set aside. Heat the stock in a separate pan and keep at a gentle simmer throughout cooking. In a large heavy-bottomed pan, heat the remaining olive oil and butter, then soften the diced onion without colouring. Add the rice and stir constantly for 2 minutes until each grain is coated and slightly translucent at the edges. Pour in the white wine and stir until absorbed, then begin adding the hot stock one ladle at a time, stirring frequently and waiting for each addition to be absorbed before adding the next, approximately 18-20 minutes total. When the rice is creamy and just tender with a slight firmness in the centre, stir in the cooked cuttlefish, the ink from the sacs (dissolved in a little warm stock), grated Parmesan, and remaining butter. Season carefully with salt and pepper, remembering the ink adds saltiness, and serve immediately in heated bowls.