Nero di Seppia Risotto with Sea Bass Fillets

This recipe serves 4

350g Carnaroli Rice

600ml chicken stock(hot)

2 Cuttle fish plus ink bags

1 medium onion finely chopped

2 clove garlic crushed

1/2 cup white wine

4 sea bass  fillets skin on

2 tbsp olive oil

1 tbsp butter

2 chive flowers

Salt & pepper

Lemon Wedges

Wash rice well under cold running water and leave to drain in a sieve.  Remove ink sack from cuttle fish, (or ask fish monger to do it for you) Clean the cuttlefish and chop into small pieces.  Heat a large pan, add 1tbsp olive oil and 1 tbsp butter, add onion and garlic and fry gently on low heat till onion is soft.  Add rice and stir so that oil and onion cover well each rice granule.  Add hot chicken stock and stir once.  Cover pan with lid as soon as you hear mixture boil, turn heat to the minimum setting and cook for 12 minutes.(do not open lid). Then open lid add cuttlefish and ink and stir.  Add wine, season well with salt and pepper and continue to stir for 3 more minutes till cuttlefish cooks and rice mixture becomes creamy .

Meanwhile heat a large frying pan, add 1 tbsp oil and fry sea bass fillets skin side down for 5 minutes.  Cover and cook for 1 more minute. 

Plate by spooning black risotto at the bottom, top with fish fillet skin side up and garnish with lemon wedges and chive flowers.