Risotto with Sepia Ink

1. peel garlic and press smooth with a wide knife blade. Peel onions and dice finely. Heat oil in saucepan over medium-high heat and sauté onions and garlic until edges turn light brown.

2. fold in long grain rice and sauté until translucent. Add orange juice, wine and about 200 ml clear soup, fold in and bring to a boil, season with 1/2 tsp salt, sugar and pepper. Add tomatoes, dill and ink, continue cooking at low temperature for about 20 minutes, stirring occasionally and adding a little bit of clear soup every now and then. The risotto should be creamy, the grains should retain a slight bite.

Transfer the risotto to a warmed platter and garnish with orange zest. Run a fine stream of oil around the risotto as a garnish and bring to the table on the spot.

Tip: Fresh cuttlefish ink is available in the Mediterranean from the octopus; here it is available from good fishmongers in sachets.

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