Risotto with Squid Ink and Squid Recipe

Ingredients:

• 2 cups Arborio rice
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup white wine
• 6 cups fish stock
• 1/4 cup squid ink
• 1 pound squid, cleaned and sliced into rings
• 3 tablespoons olive oil
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. In a large pot, warm the fish stock over medium heat and keep it at a simmer.
2. In a separate pan, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion becomes translucent.
3. Add the rice and stir constantly for 2 minutes until the rice turns opaque.
4. Add the white wine and stir until it has evaporated. Then add the squid ink and stir until the rice is evenly colored.
5. Begin adding the fish stock 1 cup at a time, stirring constantly until the broth has been absorbed before adding the next cup.
6. After 20 minutes of adding the fish stock, add the sliced squid and continue adding broth until the rice is cooked through and creamy.
7. Remove the risotto from the heat and stir in the Parmesan cheese. Add salt and pepper to taste.
8. Serve hot with a drizzle of olive oil and a sprinkle of freshly grated Parmesan cheese on top.

Verdict:

This risotto with squid ink and squid is a unique and flavorful dish that is sure to impress your guests. The combination of bold ingredients, like the squid ink and Parmesan cheese, and the creamy rice make this recipe a standout. The tender and flavorful squid adds the perfect finishing touch to this dish.

Serving Suggestions:

Pair this dish with a light salad and a glass of white wine for a delicious and satisfying meal. Alternatively, serve this risotto as a side dish with grilled fish or seafood for a complete seafood feast.