Risotto With Cuttlefish

Recipe first for 4 people based on Cuttlefish - cooking method fried.

Preparation:

Preparation: Clean the cuttlefish, remove the bone, the eyes, the mouth; set the ink pouches aside without breaking them. Fry a clove of garlic and half a chopped onion in two tablespoons of oil, add the cuttlefish cut into strips, season, add salt and pepper, pour over the wine, let it evaporate and cook for half an hour (if they are small cuttlefish) otherwise longer. Add the rice and ink. Bring to cooking by wetting with hot salted water. When cooked, stir in about 40 g of butter. Serve immediately.