Risotto per Il Greco

Instructions

1. Bring the stock to a boil, cover and keep simmering. In the meantime, season the cuttlefish with the lemon juice and season lightly with salt and pepper.
2. In a large heavy pot, add the olive oil and the butter and melt over low heat.
3. Add the onion and the garlic and cook until golden.
4. Add the anchovies and mix well.
5. Add the cuttlefish (pad dry before) and cook for 5 minutes stirring from time to time.
6. Add the rice and cook, stirring until the grains are well covered.
7. Add more olive oil if necessary.
8. Pour in the wine and cook over medium-high heat until it has evaporated.
9. Add a ladleful of the hot stock, the nigella seeds, the anise and the coriander seeds and mix well. Cook over medium-high heat stirring until it has been absorbed.
10. Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take around 18-20 minutes.
11. When the rice is almost tender add the ink and mix well. Taste and season with salt and pepper if necessary.
12. Remove from the heat, cover and keep warm. Serve on individual plates and sprinkle with fresh coriander.

• Servings : 5
• Ready in : 55 Minutes
• Course : First course
• Recipe Type : Pasta-Risotto
• Ingredient : Rice