Squid Ink Risotto

🛒 Ingredients

• Arborio Rice 80 g · 280 kcal
• Squid Ink 4 g · 2 kcal
• Fresh Squid (cleaned, body only) 60 g · 48 kcal
• Fish Broth 250 g · 25 kcal
• Dry White Wine 50 g · 40 kcal
• Shallot 30 g · 20 kcal
• Garlic 5 g · 7 kcal
• Parmesan Cheese 15 g · 60 kcal
• Olive Oil 15 g · 130 kcal
• Butter 10 g · 70 kcal
• Fresh Parsley (garnish) 2 g · 1 kcal

👨‍🍳 Instructions

1. Heat olive oil in a pan, then sauté chopped shallots and minced garlic until fragrant and softened.
2. Add Arborio rice to the pan and toast for 1-2 minutes until the edges are translucent, stirring constantly.
3. Pour in white wine and stir until it is completely absorbed by the rice.
4. Begin adding warm fish broth, one ladleful at a time, stirring continuously until each addition is absorbed before adding the next.
5. After about 10-12 minutes, add the cleaned and diced squid and stir them into the risotto.
6. Continue adding broth and stirring for another 5-7 minutes until the rice is al dente, firm to the bite but creamy.
7. Stir in the squid ink until uniformly distributed, giving the risotto its characteristic black color.
8. Remove from heat, then stir in butter and grated Parmesan cheese until melted and the risotto is smooth and creamy (mantecatura).
9. Serve immediately, garnished with fresh chopped parsley.