👨‍🍳 作り方

1. 1

   In a large pan or pot, heat olive oil over medium heat. Sauté the chopped onion until translucent, about 5-7 minutes.

2. 2

   Add minced garlic and cook for another minute until fragrant.

3. 3

   Add the cuttlefish pieces and cook for about 5 minutes until they change color.

4. 4

   Pour in the white wine and let it evaporate for a couple of minutes.

5. 5

   Add the Arborio rice to the pan and stir well to coat the grains with the oil and cuttlefish juices. Toast the rice for about 1-2 minutes.

6. 6

   Begin adding the warm broth, one ladleful at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding the next ladleful.

   💡 プロのコツ: Stirring releases starch, creating a creamy texture.
7. 7

   About halfway through the cooking process (around 15-20 minutes), stir in the reserved cuttlefish ink. Continue adding broth and stirring until the rice is al dente (about 20-25 minutes total rice cooking time).

   💡 プロのコツ: The risotto should be creamy but not soupy.
8. 8

   Season with salt and freshly ground black pepper to taste. Stir in most of the chopped fresh parsley.

   💡 プロのコツ: Taste and adjust seasoning carefully, as cuttlefish can be salty.
9. 9

   Serve immediately, garnished with the remaining fresh parsley.