The Tipp
Cuttlefish ink risotto
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This great classic of port cuisine presents itself in a glossy, raven-black, impenetrable guise, releasing an intense iodine-scented aroma. The rice grains retain an excellent bite and are impeccably bound by the natural ink, which lends a velvety creaminess with a deep marine flavor. The tender pieces of cuttlefish, slowly cooked in the sauce, offer a soft texture that alternates with the dish’s savory, lingering embrace.
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