Squid ink risotto! Recipe: 320g rice cuttlefish 500g onion 1 white wine 1/2 glass peach broth 1l parsley oil salt pepper Cut the cuttlefish into pieces, leaving the tentacles whole. In a saucepan heat a round of oil then wilt the diced onion over medium heat for about 5 minutes, now raise the heat and brown the chopped cuttlefish well, season with salt and pepper and continue cooking for about 10 minutes. Add the rice, let it toast for a few minutes then deglaze with white wine, when the alcohol