Cuttlefish Risotto Venetian Style

Preparation:

Preparation: Carefully clean the cuttlefish, remove their eyes, bone, mouth and ink bag. Wash them for a long time so that the black goes away completely and cut them into small pieces. Put the oil in a large saucepan, fry the chopped onion and the whole clove of garlic. When the garlic is well browned, remove it, then add the chopped parsley and cuttlefish, browning them for about ten minutes. When the molluscs begin to turn golden, sprinkle them with the wine, then add the rice, mix well for 5 minutes, toast it, then lightly salt a cup of hot water and dilute the tomato sauce in it. Wet the preparation with this water a little at a time, until the rice is cooked al dente, remaining dense but not too dry. Season with salt at the end, flavor further with a pinch of freshly ground pepper and serve hot on the table.