1 kg/2 1⁄4 lb cuttlefish, cleaned and ink sacs reserved 1 litre/1 3⁄4 pints Fish Stock
3 tablespoons olive oil 1 small onion, chopped 1⁄2clove garlic, chopped
175 ml/6 fl oz dry white wine 350 g/12 oz risotto rice 25 g/1 oz butter


1.Cut the cuttlefish into strips. Bring the stock to the boil. Meanwhile, heat the oil in another saucepan, add the onion and garlic and cook over a low heat, stirring occasionally, for 5 minutes.
2.Add the cuttlefish, season with salt and pepper to taste and cook for a few minutes. Pour in the wine and 150 ml/ 1⁄4 pint water and simmer over a low heat for about 20 minutes.
3.Stir in the rice and cook for a few minutes, then add the hot stock and the cuttlefish ink and cook for 20 minutes until the rice and cuttlefish are tender and the liquid has been absorbed. Stir in the butter and serve.

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