Black Risotto

Clean the cuttlefish Remove the skin, bones, eyes, mouth, and intestines, but keep at least one or two ink vesicles. Wash them thoroughly under running water to remove any residue, then make sure they're thoroughly clean before proceeding. Finally, cut them into even strips so they cook evenly in the sauce.

Finely chop the onion and clove of garlicPour the extra virgin olive oil into a saucepan and add the chopped mixture; do it gently sauté over low heat, stirring, until the onion and garlic begin to brown. soffritto It's ready when it's fragrant and lightly golden, with no burnt or excessively dark parts.

Join the cuttlefish cut to the soffritto and mix to distribute them in the aromatic oil. Cook them over low heat for about 10 minutes, allowing them to gradually release their liquids and take on the flavor. Maintain a gentle cooking: the cuttlefish must be well blended into the base, without the soffritto take on too intense a color.

Clean the thoroughly Swiss chard ribs, wash and chop them. Add them to the cuttlefish already flavored and cook for a few more minutes, stirring until the Swiss chard they will have softened and reduced their volume. The mixture It must be moist, fragrant and well mixed before adding the rice.

Pour the rice into the saucepan with cuttlefish And Swiss chard and mix carefully. Let it flavour in the dressing until the grains are coated by the bottom and the aroma of the soffritto and the sea will be evident. Avoid adding the water immediately: the rice must first mix with the ingredients present in the saucepan.

Add a little lightly salted boiling water at a time and continue cooking the rice, stirring regularly. Add more water only when the previous one has been absorbed, keeping the rice at a constant temperature. the mixture Keep the rice moist and at a gentle simmer. Continue cooking until the grains are cooked and the risotto has a soft, creamy consistency.

Just before the risotto is completely ready, add one or two vesicles of ink cuttlefishStir vigorously to distribute it evenly: the risotto should be a deep, even black color, without any light streaks. Cook until the rice is well combined.

Adjust the seasoning with salt, if necessary, and add a generous grind of black pepper. Stir one last time to evenly combine the seasoning, then serve the black risotto immediately while it's still hot and the texture is soft and creamy. The pepper should complement the flavor without overpowering the character of the rice. cuttlefish and ink.