Ingredients
Method
Prep Ingredients: Chop the onion and garlic. Clean and cut the squid or cuttlefish into small rings. If using bottled ink, pour some into a small bowl, setting aside the rest.
Warm Stock: Heat the fish or vegetable stock in a second pot to keep it hot.
Build the Soffritto: Heat olive oil in a large pan over low heat. Add the chopped onion and garlic, and cook until translucent (do not brown).
Cook the Seafood: Add the squid or cuttlefish to the pan and raise the heat slightly. Pour in the white wine and simmer until the seafood is just tender (about 30 minutes for squid, 30-45 minutes for thicker cuttlefish).
Incorporate Ink: Stir in the squid ink until the liquid becomes a smooth black ragù.
Add Rice: Stir in the rice and allow it to absorb the inky liquid for a few minutes.
Cook Risotto: Begin adding the hot stock, a ladle at a time, stirring regularly. Continue adding stock until the rice is al dente, creating a creamy texture that flows in a soft wave when plated. This will take about 18-20 minutes.
Finish the Dish: Taste the risotto and adjust color with more ink if needed. Turn off the heat and fold in the chopped parsley and butter for gloss. Season with salt and black pepper to taste.
Serve: Plate the risotto, making sure it spreads in a soft, flowing wave (all'onda). Garnish with a sprinkle of parsley, black pepper, and lemon zest for a touch of freshness.
Notes
- Rice Choice: For the best texture, use vialone nano rice if available. Carnaroli is a good substitute, while arborio is a last resort.
- Ink Handling: Be cautious when handling squid ink, as it can stain. Use gloves or a spoon to handle it and clean tools immediately.
- Storage: Leftovers can be stored in the refrigerator for up to one day. Reheat gently with a splash of stock or water.