Prepare the Stock:

In a pot, heat the seafood or fish stock. Keep it warm over low heat; this helps the rice cook evenly.

Sauté the Aromatics:

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

Stir in the minced garlic and cook for an additional 1 minute, ensuring it doesn’t burn.

Cook the Rice:

Add the Arborio rice to the skillet, stirring it well to coat it in the oil. Toast the rice for about 2–3 minutes until it’s slightly translucent.

If using, pour in the white wine and let it simmer until absorbed, which adds a depth of flavor.

Add the Stock Gradually:

Begin adding the warm stock, one ladle at a time. Stir constantly until the liquid is mostly absorbed before adding more. This process helps release the starches, creating a creamy texture.

Incorporate the Cuttlefish and Ink:

After about 15 minutes of cooking, add the chopped cuttlefish and cuttlefish ink. Stir well to combine everything and continue cooking for another 5–7 minutes until the rice is al dente and creamy.

Season with salt and pepper to taste.

Finishing Touches:

Once the rice is cooked, remove it from heat and let it sit for about 5 minutes. This helps the flavors meld together.

Serve hot, garnished with fresh parsley and lemon wedges on the side for a bright touch.

Variations

Vegetarian Option: Substitute seafood stock with vegetable stock and use mushrooms or eggplant for added flavor.

Spicy Kick: Add a pinch of red pepper flakes while sautéing the garlic to give the dish a little heat.

Herb Infusion: Experiment with fresh herbs like thyme or basil to enhance the flavors even further.