Risotto Al Nero Di Seppia (venetian Squid Ink Risotto)

Instructions

1. In a large saucepan, heat the fish or vegetable stock and keep it warm over low heat.
2. In a separate large pan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. Add the Arborio rice to the pan and stir to coat the grains with the butter, onion, and garlic mixture.
4. Pour in the white wine and cook, stirring constantly, until the wine has evaporated.
5. Begin adding the warm stock to the rice, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process until the rice is al dente, about 18-20 minutes.
6. Stir in the squid ink to the risotto, adjusting the amount to achieve the desired black color and flavor.
7. In a separate pan, melt the remaining 2 tablespoons of butter and sauté the sliced calamari or squid until cooked through.
8. Once the risotto is cooked, remove it from the heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
9. Divide the risotto into serving bowls, top with the sautéed calamari or squid, and serve hot.