How to make
Clean the cuttlefish from hanging skins, if it is small and if it's a piece of large cuttlefish, it should be peeled from the skin, which covers it. If it has tentacles, the pouch at the base of the tentacles, filled with dark fluid, is cut out and the hard, eye-like mass is removed.
Boil the seafood in salted water for 30 minutes on moderate, never high heat. Remove and cut it into cubes.
Finely chop the onion, pepper and garlic and fry them for 8 minutes, by adding the tomato paste halfway through.
Add the cuttlefish, salt and pour the wine. Cook, until the alcohol evaporates (about a minute or two).
Add the rice and start pouring the broth in parts, by stirring constantly. Do not pour the next portion, until the rice has completely absorbed the liquid. The amount of broth you pour depends on how creamy, hard, or soft and overcooked you like your rice. This process will take you about 16 minutes.
The ideal risotto look is creamy, but the grains need to separate from each other without being mushy and deformed.
Serve the risotto sprinkled with traditional parmesan or a little parsley.
Enjoy your meal.
