Risotto al Nero di Seppia

Ingredients

• ¾ lb squid, cleaned and cut into 1/2-inch rings
• 4 cups fish or seafood broth, warmed
• 1.5 cups arborio rice
• 2 packets (4 g each) squid ink packets
• ½ cup white wine, dry
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 4 tbsp butter, divided
• ¾ cup parmesan, finely grated
• 2 tbsp olive oil
• salt and black pepper to taste

Instructions

1. 1

   Keep warmed broth in a separate pot on a gentle simmer so it stays hot throughout cooking.

2. 2

   Dissolve squid ink packets in a small bowl with 2 tablespoons warm broth, stirring until smooth.

3. 3

   Heat olive oil in a large, heavy-bottomed saucepan over medium-high heat until shimmering, ~1 minute.

4. 4

   Add squid, sear without stirring 90 seconds, then stir and cook until edges curl and surface looks opaque, ~2 minutes total.

5. 5

   Transfer squid to a plate. Reduce heat to medium. Add 1 tablespoon butter and diced onion to the pan.

6. 6

   Sauté onion until translucent and softened, ~4 minutes. You should smell sweet, caramelized aromatics.

7. 7

   Add minced garlic, stir constantly until fragrant, ~45 seconds. Do not let it brown.

8. 8

   Pour in rice, stir constantly to coat with butter, ~2 minutes. Rice grains should look slightly translucent at the edges.

9. 9

   Add white wine, stir until mostly absorbed, ~2 minutes. The pan should smell sharp and wine-forward.

10. 10

    Add dissolved squid ink, stir well until rice is evenly dark, ~1 minute.

11. 11

    Add 1 cup warm broth, stir frequently. Once liquid is mostly absorbed, add another 1 cup. Repeat until rice is creamy and just tender with a slight bite, ~15–18 minutes total.

12. 12

    Taste rice; it should have a firm center. If still too firm, add broth 1/2 cup at a time and simmer 2–3 minutes more.

13. 13

    Return cooked squid to the pan. Stir in remaining 2 tablespoons butter and Parmesan until melted and creamy, ~1 minute.

14. 14

    Season with salt and black pepper to taste. The risotto should flow slightly on the plate, not pile.

15. 15

    Divide among bowls and serve immediately. Drizzle with a few drops of fruity olive oil if desired.

Tools you’ll need

• large heavy-bottomed saucepan (at least 4-quart)
• separate pot for broth
• wooden spoon or risotto paddle
• small bowl
• serving bowls

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