Black Squid Ink Risotto

If the squid ink is fresh, carefully remove the ink sacs and mix them with 2–3 tbsp of warm fish stock; clean the squid and slice into rings.

Bring the fish stock almost to a boil and keep it hot over low heat.

Heat the olive oil in a wide, heavy-bottomed pan. Add the finely chopped onion and cook for 5–7 minutes until soft, then stir in the minced garlic and cook for 30 seconds.

Add the tomato, squid and salt, stir and simmer for 5–7 minutes until the squid releases its juices. Pour in the white wine and let it reduce by about half.

Add the rice and toast for 1–2 minutes until the grains are coated with oil. Add the hot stock one ladle at a time, stirring and waiting until each addition is almost absorbed before adding the next; cook for 18–20 minutes until the rice is creamy but still has a slight bite.

3–4 minutes before the risotto is done, pour in the diluted squid ink and mix well so the risotto turns evenly black. Season with black pepper to taste.

Remove from the heat, stir in the parsley, cover and let rest for 2 minutes. Serve immediately while the risotto is still creamy.