Classic Italian Black Risotto with Cuttlefish Ink

Method

1. Sauté onion and garlic in butter until translucent.
2. Add Arborio rice and toast for 2 minutes.
3. Pour in white wine and stir until absorbed.
4. Gradually add warm stock, stirring constantly until rice is creamy.
5. Stir in cuttlefish ink and saffron, cooking until the risotto is al dente.
6. Finish with Parmesan cheese and a knob of butter.
7. Season with salt and pepper to taste.
8. Serve immediately.