Crni Rižot (Croatian Black Cuttlefish Risotto)

Instructions

1. Rinse the cuttlefish and pat it dry. Keep the stock at a low simmer in a saucepan.
2. Heat 2 tbsp of the oil in a wide heavy pan over medium heat. Cook the onion for 4 minutes until soft, then add the garlic for 30 seconds.
3. Add the cuttlefish and cook for 5 to 6 minutes, stirring, until opaque and the liquid has evaporated. Pour in the wine and simmer until almost gone.
4. Stir in the rice and toast for 1 minute. Dissolve the ink in a ladle of hot stock and stir it in.
5. Add the stock a ladle at a time, stirring often and letting each addition absorb before adding the next. Cook for 18 to 20 minutes, until the rice is creamy with a slight bite and the cuttlefish is tender.
6. Take the pan off the heat, stir in the remaining oil, the parsley and salt to taste, then cover and rest for 2 minutes.
7. Serve in warm shallow bowls with lemon wedges. Cheese is not added.

Tips

• Ink is sold in small sachets or jars at fishmongers and delis. If you buy whole cuttlefish, the ink sacs are the silvery pouches inside the body, which you can pierce into the stock.
• Seafood risotto is traditionally made without cheese. Finish with olive oil and lemon instead, and eat it right away, because it thickens fast as it stands.