Black Risotto

Ingredients

Olive oil

3 tablespoons

Onion

1 medium, finely chopped

Garlic

2 cloves, minced

Arborio rice

1 1/2 cups

White wine

1/2 cup

Fish or seafood stock

4 cups, warmed

Squid ink

2 tablespoons

Shrimp

1 cup, peeled and deveined

Squid

1 cup, cleaned and sliced

Parmesan cheese

1/2 cup, grated

Fresh parsley

2 tablespoons, chopped

Salt and pepper

to taste

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
2. Stir in the Arborio rice, ensuring each grain is coated with oil. Toast the rice for about 2 minutes until slightly translucent.
3. Pour in the white wine and stir until it is fully absorbed by the rice, which adds depth to the dish.
4. Begin adding the warmed fish or seafood stock, one ladle at a time, stirring constantly. Allow each ladle to be absorbed before adding the next. This should take about 15 minutes.
5. Once the rice is nearly al dente, stir in the squid ink, mixing until the rice is evenly coated and beautifully black.
6. In a separate pan, heat a drizzle of olive oil over medium heat. Add the squid and shrimp, sautéing until cooked through, about 3-4 minutes.
7. Gently fold the cooked seafood into the risotto, ensuring everything is well combined.
8. Remove from heat and stir in the grated Parmesan cheese until creamy. Season with salt and pepper to taste.
9. Garnish with chopped fresh parsley before serving, adding a touch of color and freshness.