Food Network: Fresh Seppie Rissotto

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Fresh Seppie Rissotto
Recipe courtesy Emeril Lagasse, 2000

Ingredients
1 tablespoon olive oil
1 cup chopped onions
2 tablespoons cuttlefish ink
Salt
Freshly ground black pepper
2 teaspoons chopped garlic
1 pound (2 cups) Arborio rice
6 cups fish stock
2 pounds cleaned cuttlefish, cut into rings
1 tablespoon butter
1/4 cup heavy cream

1/2 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons finely chopped fresh parsley leaves

Directions
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.