Method
To clean cuttlefish: Pull off the head, and tentacles. Carefully remove the ink sac from inside the fish without breaking. Reserve while cleaning the remainder of the insides and the quill under cold running water. by removing eyes, beak and transparent quill. Place cuttlefish in a bowl of cold water and soak for 30 minutes. Peel off as much skin as possible.
Using a large saucepan, saute' onion and garlic in heated oil until translucent, but not browned. Put in cuttlefish and cook, stirring, over moderate heat until flesh loses some of its opaqueness - a few minutes at most as this cooks rapidly and you don't want to harden it. Pour in wine and ink, and season with salt and pepper to taste. Lower heat and cook, covered, at a gentle simmer for 20 to 30 minutes.
Stir in rice, and cook briefly over higher heat to blend flavors. Pour in wine which will sizzle and evaporate somewhat, then stir in a couple ladlefuls of boiling broth (about 1 cup), and the ink from the cuttlefish sac. As with all risotto, you wait for the rice to absorb the boiling liquid, stirring madly as it cooks, then little by little add the rest of the liquid, continuing to stir, continuing to be watchful. There should be a little liquid left, then swirl in butter and parsley, and remove from the heat. Allow rice to sit for a couple of minutes, covered.
Serves: 4 - 6
This is a classic Venetian recipe. The area is the Veneto, the city beautiful Venice. It is also served with polenta in areas of the Veneto and sophisticated chefs serve it with tagliatelle.
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