🇮🇹 Risotto al Nero di Seppia (Squid Ink Risotto)
An elegant, dark-hued risotto flavored with squid ink and tender seafood.
Ingredients
Arborio rice: 1 cup (200 g)
Squid: 300 g, cleaned and sliced
Squid ink: 2 sachets (8 g)
Fish stock: 1 L (4 cups)
Onion: 1, finely chopped
Garlic: 2 cloves, minced
White wine: 1/2 cup (120 ml)
Olive oil: 2 tbsp
Butter: 1 tbsp
Fresh parsley: 2 tbsp, chopped
Salt and pepper: to taste
Instructions
1️⃣ Sauté onion and garlic in olive oil until translucent.
2️⃣ Add squid and cook for 2-3 minutes.
3️⃣ Stir in the rice and cook until lightly toasted.
4️⃣ Pour in the wine and let it reduce.
5️⃣ Add squid ink and mix well.
6️⃣ Gradually add fish stock, stirring until rice is creamy and cooked.
7️⃣ Finish with butter, parsley, salt, and pepper.
8️⃣ Serve hot, garnished with extra parsley.