Squid Ink Risotto Recipe

Cooking Directions

• STEP 1.In a saucepan, heat olive oil and sauté onions until translucent.
• STEP 2.Add Arborio rice and cook for a few minutes until lightly toasted.
• STEP 3.Add white wine and simmer until absorbed.
• STEP 4.Gradually add squid ink and vegetable broth, stirring constantly until the rice is cooked and creamy.
• STEP 5.Stir in grated Parmesan cheese and season with salt and pepper.
• STEP 6.Serve hot, garnished with fresh parsley.

Cooking Tips

• Use high-quality squid ink for the best flavor and color.
• Add the squid ink gradually to control the intensity of the black color.
• Gently stir the risotto to avoid breaking the grains of rice.

Storage and Serving

• Leftover squid ink risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the risotto in a saucepan with a splash of vegetable broth to restore its creamy texture.
• Serve the risotto as a main dish or as a side dish with grilled seafood or roasted vegetables.