Cuttlefish Ink Risotto Risotto al Nero
Ingredients
- 4 cups vegetable stock
- 3⁄4 lb. squid or cuttlefish, cleaned, bodies finely chopped, tentacles left whole
- 2 tbsp. olive oil
- 1 medium yellow onion, minced (1 1/4 cups)
- Kosher salt and freshly ground black pepper
- 1 small carrot, peeled and minced (1/4 cup)
- 1 small celery stalk, minced (1/4 cup)
- 1 lb. arborio rice (1 1/4 cups)
- 1⁄4 cup dry white wine
- 1 1⁄2 tsp. cuttlefish ink, or more as desired
- 2 tbsp. unsalted butter
- 1⁄4 cup freshly shaved Parmigiano-Reggiano, plus more for serving
- Bottarga, for garnish (optional)
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