Risotto od sepije

Method

Heat the stock in a separate saucepan and keep it simmering throughout cooking. In a large heavy-bottomed pan, heat the olive oil and gently fry the diced onion and garlic until softened and translucent, then add the cuttlefish pieces and cook for 8-10 minutes until they begin to soften. Add the risotto rice and stir constantly for 1-2 minutes until lightly toasted, then deglaze with white wine and stir until fully absorbed. Begin adding the warm stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding more, continuing for about 18-20 minutes until the rice is creamy and just tender. Stir in the cuttlefish ink, butter and Parmesan cheese, adjusting the seasoning with salt and pepper to taste. The risotto should be fluid and creamy, not stiff. Finish with fresh parsley and serve immediately.