Black And Green Risotto

Preparation:

Preparation: Carefully clean the cuttlefish, cut them all into small pieces and set aside only three or four sachets of ink. Heat the oil in a large saucepan, let the cuttlefish flavor and when they are just golden, add the washed and chopped chard leaves. Cook covered for half an hour. Pour the rice into the pan and add the ink kept aside. Stir to add flavour, then dilute the mixture with hot water and cook the risotto. Salt, pepper. Season with the grated cheese and serve.