Black Risotto

Serves 6:

0.5 kg fresh cuttlefish with black ink
0.5 kg various shellfish
3 tablespoons chopped parsley
3 small garlic cloves
3 tablespoons tomato paste
0.15 L olive oil
0.1 L white wine
fish stock
0.40 kg rice

Clean the cuttlefish and squid (leave the ink sac), chop into pieces and sauté on oil until tender. Add garlic, parsley, tomato paste and pepper and stir well. Add shrimp and shellfish and sauté until shells open. Add rice and stir for 2-3 minutes. Add fish stock, twice the amount of the rice, and a little of the cuttlefish ink (to turn the mixture grey). Cook over low heat about 12 minutes, add 0.1 L of dry white wine and let boil. Remove from heat and serve immediately.