Cuttlefish Ink Rice

Preparation:

Preparation: Clean the cuttlefish well and cut them into thin strips, keeping the ink bladders aside. Sauté the oil, chopped garlic and onion, add the cuttlefish and leave to infuse. Then add the white wine, let it evaporate, add salt and finish cooking, adding a few tablespoons of broth if necessary. If desired, at this point you can add the sliced mushrooms to the cuttlefish and cook them for another ten minutes. Add the rice, broth and cuttlefish ink. Lower the heat, turn from time to time until cooked.