Ingredients
Method
Prepare the Squid or Cuttlefish:
- Clean the squid or cuttlefish, removing the heads, beaks, and internal organs.
- Rinse well and pat dry with paper towels.
- Finely chop the squid or cuttlefish into small pieces.
Sauté Onion and Garlic:
- In a large, deep skillet or a wide saucepan, heat olive oil over medium heat.
- Add chopped onion, chili flakes and minced garlic. Sauté until softened.
Cook the Squid or Cuttlefish:
- Add the chopped squid or cuttlefish to the skillet.
- Cook for about 5-7 minutes until the seafood is opaque and cooked through.
Add Arborio Rice:
- Stir in Arborio rice and cook for 2-3 minutes until the rice is lightly toasted.
Deglaze with White Wine:
- Pour in the white wine, stirring constantly until the liquid is mostly absorbed.
Begin Adding Broth:
- Ladle in a cup of warm broth to the rice mixture.
- Stir continuously until the liquid is mostly absorbed.
Incorporate Squid Ink:
- Dissolve the squid ink in a couple of tablespoons of warm broth.
- Add the dissolved ink to the risotto, stirring well to evenly distribute the color.
Continue Adding Broth:
- Continue adding the warm broth, one ladle at a time, stirring frequently.
- Allow each addition of broth to be absorbed before adding more.
Season and Finish:
- Season with salt and black pepper to taste.
- Continue cooking until the rice is creamy and al dente.
- Stir in butter to add richness and
Serve:
- Garnish with chopped fresh parsley and squeeze a bit of lemon juice to brighten to dish