Squid Ink Risotto Risotto al Nero di Seppia
Ingredients
- 1/4 cup olive oil
- 1 onion, chopped
- 1 clove garlic, sliced
- 10 ounces (300 grams) squid, cleaned and cut into thin strips
- 1 teaspoon squid ink
- 1/2 cup (125 ml) dry white wine
- 7 ounces (200 grams) peeled tomatoes
- Salt & pepper
- 1/2 stick (50 grams) butter
- 14 ounces ounces (400 grams) arborio, vialone nano or carnaroli rice
- 4 cups (1 litre) fish stock, heated
- A handful of fresh parsley leaves, chopped
- Water, as necessary
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