Fresh Seppie Rissoto

Recipe 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

Recipe Instructions

In a large saute pan, over medium heat, heat the oil. Add the onions and 1 tablespoon of the cuttlefish ink. Season with salt and pepper, and cook, stirring. Saute until the onions are slightly soft, about 3 minutes. Add 1 teaspoon of the garlic and saute for 1 minute. Add the rice and saute for 2 minutes. Start to slowly add the stock, stirring constantly, allowing the stock to absorb after each addition. Season the cuttlefish with salt and pepper.

To a hot saute pan, add olive oil, 1 teaspoon of the garlic, the remaining tablespoon of cuttlefish ink and the cuttlefish and saute for 5 minutes. Stir half of the cuttlefish into the risotto. Stir in the butter, cream, cheese and parsley and simmer for 2 minutes, stirring constantly. Remove from the heat.

Spoon the risotto in the center of each shallow bowl. Top with the remaining cuttlefish. Garnish with parsley.

This recipe yields 8 to 10 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D62) - from the TV FOOD - NETWORK

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