Risotto al Nero (Squid Ink Risotto)

🛒 Ingredients

• Arborio Rice 60 g · 216 kcal
• Squid (cleaned) 75 g · 69 kcal
• Squid Ink Sachet 1 g · 1 kcal
• Onion 15 g · 6 kcal
• Garlic 2 g · 2 kcal
• Dry White Wine 30 g · 24 kcal
• Fish Stock 200 g · 20 kcal
• Unsalted Butter 8 g · 54 kcal
• Parmesan Cheese (grated) 8 g · 32 kcal
• Olive Oil 4 g · 32 kcal
• Fresh Parsley (chopped) 1 g · 0 kcal

👨‍🍳 Instructions

1. Clean the squid thoroughly, separating tentacles from bodies; cut bodies into rings and tentacles into smaller pieces. Finely chop the onion and mince the garlic.
2. In a large pan, heat olive oil over medium heat. Sauté the chopped onion and minced garlic until softened and translucent, about 5-7 minutes.
3. Add the squid pieces to the pan and cook for 2-3 minutes until they turn opaque. Deglaze with white wine, stirring and allowing the alcohol to evaporate completely.
4. Add the Arborio rice to the pan and toast for about 1-2 minutes, stirring constantly until the grains are slightly translucent at the edges.
5. Pour in the squid ink sachet and stir thoroughly until the rice turns uniformly black.
6. Begin adding the warm fish stock, one ladleful at a time, stirring constantly and waiting for each addition to be almost fully absorbed before adding the next. This process takes about 18-20 minutes.
7. Continue stirring and adding stock until the rice is al dente, creamy, and retains a slight bite. Adjust seasoning with salt to taste.
8. Remove the pan from the heat. Stir in the cold butter and grated Parmesan cheese vigorously, ensuring the risotto becomes exceptionally creamy (mantecatura).
9. Let the risotto rest for a minute or two, then serve immediately, garnished with fresh chopped parsley.