Ingredients
- 1 ½ cups Arborio or Carnaroli rice
- 12 ounces cuttlefish
- 12 ounces Swiss chard
- ½ onion, finely chopped
- 1 clove garlic, minced
- ½ cup white wine
- 1 tablespoon tomato paste
- Olive oil
- Salt and freshly ground pepper
- Grated parmigiano (optional)
How to Make It
- Clean the cuttlefish, removing the skin, eyes, spout, cartilage and intestines. Set the ink sack aside.
- In a skillet, warm 6 tablespoons of olive oil. Add the garlic and onion and cook until the onion starts to soften. Chop the cuttlefish and add to the skillet. Shred the Swiss chard, and add to the skillet. Cook for about 7 minutes.
- Deglaze with the wine, and cook until it evaporates. Add the rice and the tomato paste. Season with salt and pour in water. Bring to a boil and cook until the rice is tender and the liquid has evaporated. Add the cuttlefish ink sack, and cook for another 5 minutes.
- Serve with a grinding of pepper and grated parmigiano.
