Squid Ink Risotto

Instructions

1. 1

   To prepare the squid ink risotto, first make sure the fish broth is hot and the squid are well cleaned. Remove the tentacles from the mantle and cut about half into small pieces and the other half into thin strips.

2. 2

   In a saucepan, pour the oil and a clove of garlic in the peel. Let it flavor, then add the diced squid and mix well. Sauté for about 10 minutes, then remove the garlic and add the rice. Toast it over high heat, stirring frequently.

3. 3

   Add a pinch of salt and deglaze with white wine. When the alcohol has completely evaporated, bring the rice to the cooking point by adding hot fish broth. Make sure the rice is always covered, without using too much broth.

4. 4

   Meanwhile, in a hot pan, add a drizzle of oil and the squid strips. Sauté for 4-5 minutes until golden brown. Chop the parsley as well.

5. 5

   When the rice is almost cooked, about 2 minutes before, add the squid ink; mix well and adjust salt if necessary. Add a drizzle of oil to cream the risotto and season with a good portion of chopped parsley.

6. 6

   Plate and place the squid strips in the center. Garnish with chopped parsley, add a drizzle of raw oil and serve the squid ink risotto hot.