1. Prepare the vegetable broth with 1 stalk of celery, 1 carrot, 1 small shallot and salt
2. Boil the broth for at least 20 minutes
3. Toast the rice over low heat for a few minutes, stirring continuously.
4. Wet the rice with a glass of white wine and let it evaporate over a high flame
5. Add the boiling broth a ladle at a time, stirring often, adding the next one only when the previous one has been absorbed
6. After 15 minutes add the Cuttlefish Ink Sauce
7. After 2/3 minutes the risotto will be ready, turn off the heat
8. If the risotto seems too compact, add a drop of broth and stir it again.
9. Cover and let it rest for 2 minutes before adding the chopped parsley leaves
10. Serve the risotto on plates and garnish with the whole chilli pepper and a drizzle of extra virgin olive oil on the edge of the plate