Black Risotto with Seafood

Risotto | Italian cuisine

⏳ Time

1 hour 10 minutes

🥕 Ingredients

🍽️ Servings

Description

Black risotto with seafood

Ingredients

Butter - 3.5 oz
Fish Oil - 1 qt
Spanish onions - 1 head
Garlic - 2 cloves
Squid - 2 pieces
Nerone Rice - 12.3 oz
Squid Ink Pasta - 3 tablespoons
Dry White Wine - 5 fl oz
Olive Oil - 2 tablespoons

Step by Step guide

Step 1

Pour the broth into a pot, bring to a boil, and reduce to a very low heat.

Step 2

Melt the butter in a large skillet and sauté the finely chopped onion until soft. Increase the heat and add the finely chopped squid, leaving the tentacles whole. Sauté for 4 minutes. Add the finely chopped garlic and stir. Add the rice and reduce the heat. Season with salt and mix well.

Step 3

Pour the squid ink into the rice along with the wine. Increase the heat and stir until the liquid evaporates.

Step 4

Set the heat to medium and add a ladle of boiling broth to the rice, stirring constantly. When the broth evaporates, add another ladle and continue cooking for about 20 minutes or until the rice is cooked. You may not need to use all the broth.