Black risotto
Risotto:
3 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, finely chopped
2 cups arborio or carnaroli rice
1 cup dry white wine
6 cups shrimp stock, clam stock or
vegetable stock
2 tablespoons squid ink
1/2 pound squid, cut into 1/4-inch rings
1/4 cup finely chopped flat leaf parsley
Salt and freshly ground pepper
Heat
olive oil in medium saucepan over medium-high heat. Add onions and garlic and
saute until soft. Add the rice and mix to coat with the oil and cook for 2
minutes. Raise the heat to high, add the wine and cook until all the liquid has
evaporated. Place the stock and the squid ink in a large saucepan over high
heat and stir to combine. Begin adding the hot squid stock 1 1/2 cups at a time
and cook until the liquid is absorbed. Continue until the stock is gone and the
rice is al dente. Add the squid and cook for 2 to 3 minutes. Stir in the
parsley and season with salt and pepper to taste.
