CUTTLEFISH INK RISOTTO

Serve 6

In a pan we add a tablespoon of evoo  and we sweat the chopped onions. Add the rice and  toast it for a minute, we add the white wine and we let it evaporate. We now start to add the liquid that we drained from the cuttlefish tin. We also add the squid ink and we continue to cook. If needed we will add more stock. When the risotto has almost finished to cook we add the cuttlefish cubes.  When it is ready  we turn off the heat and we  flavour with garlic oil and chopped parsley, mix well together. We take a round pastry cutter, place it in the middle of the plate and we fill it with the risotto , remove the pastry cutter and garnish with fresh sprouts.