Stuffed Calamari with Antipasti Vegetables and Cuttlefish Risotto

Roast peppers over an open gas flame or in the oven until the skin blisters black. Then peel and cut into small pieces. Cut zucchini and melanzani into small pieces and sauté in olive oil, season with garlic, salt, pepper and parsley. Cut the oyster mushrooms into small pieces and sauté in oil. Cut the prosciutto into small pieces. Stuff the calamari with the vegetables and prosciutto and close with a toothpick. Sear briefly in a pan and then finish cooking slowly in the oven. For the risotto, chop the onion and sauté. Add the risotto rice and the grated lemon peel. Pour in white wine, soup and sepia ink and slowly simmer or stir until the rice is al dente. Just before serving, season with chopped sage and basil and add a little Parmesan. Serve the stuffed calamari on the black risotto!

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