Cuttlefish and pea risotto

Ingredients

For 1 serving

• Carnaroli rice70 g
• Cuttlefish180 g
• Peas80 g
• Onion30 g
• Garlic1 clove
• Fish stock400 ml
• Tomato paste10 g
• Extra virgin olive oil10 g
• Parsley5 g
• White wine40 ml
• Saltto taste

Contains: shellfish, fish, celery, sulphites,

In season: April – June

Method

1. Clean the cuttlefish: pull the head from the body, remove the bone, eyes and beak and keep the ink sac intact, if there is one; skin the body, rinse everything and cut into thin strips. Peel and chop the onion, crush the garlic and chop the parsley.
2. Heat the fish stock in a small pan; pierce the ink sac and dissolve the ink in a ladle of stock. Keep the rest of the stock hot over the lowest heat.
3. Heat the olive oil in a saucepan over medium heat and fry the onion and garlic for 3 minutes, until the onion is translucent; add the cuttlefish and the tomato purée loosened with a splash of stock, cover and cook for 10 minutes over medium-low heat, until the cuttlefish is tender. Discard the garlic.
4. Add the rice and peas, toast them for a minute, stirring, and deglaze with the white wine, letting it evaporate.
5. Cook for 17 minutes, adding a ladle of hot stock at a time once the previous one is absorbed and stirring often; pour in the inky stock halfway through. It is ready when the rice is al dente and creamy; taste and adjust the salt.
6. Let it rest off the heat for a minute and finish with the chopped parsley.