Fresh Seppie Rissoto Recipe - Cooking Index

Ingredients

• 1 tablespoon 15ml Olive oil
• 1 cup 62g / 2.2oz Chopped onions
• 2 tablespoons 30ml Cuttlefish ink
• Salt - to taste
• Freshly-ground black pepper - to taste
• 2 teaspoons 10ml Chopped garlic
• 1 lb 454g / 16oz Arborio rice - (2 cups)
• 6 cups 1422ml Fish stock
• 2 lbs 908g / 32oz Cleaned cuttlefish - cut into rings
• 1 tablespoon 15ml Butter
• 1/4 cup 59ml Heavy cream
• 1/2 cup 73g / 2.6oz Freshly-grated Parmigiano-Reggiano cheese
• 2 tablespoons 30ml Finely-chopped fresh parsley leaves