Black Cuttlefish Risotto, Florentine Style

Ingredients

• g cuttlefish (seppie)
• g rice
• onions
• cloves garlic
• fine olive oil
• g chard
• cuttlefish ink
• hot water
• tomato sauce or paste
• butter
• peas
• parmesan

Instructions

1. Clean and skin the cuttlefish, reserving the ink sacs; cut the bodies in small squares and tentacles in pieces.
2. Sweat finely chopped onion (and optionally garlic) in abundant fine oil; add the cuttlefish and cook until they begin to yellow.
3. First version: add ~600 g chopped chard, boil half an hour, then add 600 g rice and the ink; once absorbed, cook through with hot water.
4. Second version: omit chard and ink; add the rice and cook with hot water, tomato and a little butter, finishing with parmesan.
5. Optionally add peas at two-thirds cooking. Serve barely-cooked and mounded, with grated parmesan.