Risotto al Nero di Seppia

Ingredients

Olive oil

2 tablespoons

Onion

1 small, finely chopped

Garlic

2 cloves, minced

Arborio rice

1 cup

White wine

1/2 cup

Fish or seafood stock

4 cups, warmed

Squid ink

2 tablespoons, dissolved in 1/4 cup warm water

Shrimp

1 cup, peeled and deveined

Squid

1 cup, cleaned and sliced into rings

Butter

2 tablespoons

Parmesan cheese

1/2 cup, grated

Salt

to taste

Pepper

to taste

Fresh parsley

for garnish, chopped

Instructions

1. In a small bowl, dissolve the squid ink in 1/4 cup of warm water and set aside.
2. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 3-4 minutes.
3. Add the Arborio rice to the saucepan, stirring to coat the grains with the oil. Cook for 2-3 minutes until the rice becomes slightly translucent.
4. Pour in the white wine and cook until it evaporates, stirring constantly to avoid sticking.
5. Begin adding the warmed fish or seafood stock, one ladleful at a time, stirring continuously and allowing the liquid to be absorbed before adding more. Continue this process for about 15-20 minutes, or until the rice is al dente.
6. In a separate pan, heat a little olive oil over medium heat and sauté the squid rings and shrimp until cooked through, about 3-4 minutes. Season with salt and pepper.
7. Once the rice is cooked, remove the saucepan from heat and stir in the dissolved squid ink, grated Parmesan cheese, and butter. Mix well until the risotto turns a rich black color.
8. Gently fold in the cooked squid and shrimp until evenly distributed.
9. Cover the saucepan and let the risotto rest for a few minutes to allow the flavors to meld together.
10. Serve the Risotto al Nero di Seppia hot, garnished with chopped parsley.