Squid Ink Risotto

1. Sweat Aromatics

In a heavy-bottomed pan, melt half of the unsalted butter over medium heat. Add the finely chopped onion and minced garlic with a pinch of salt, stirring occasionally. Cook until the onions are soft and translucent, imparting a sweet foundation to the risotto.

2. Toast Rice

Stir in the Arborio rice, coating it in the butter and aromatics mixture. Cook until the rice becomes slightly translucent and fragrant, signaling that it's toasted.

3. Deglaze

Pour in the dry white wine, stirring until the liquid has completely reduced. Deglazing with wine adds a layer of acidity and complexity, elevating the overall flavor profile.

4. Cook the Rice

Begin by adding about 2/3 of the fish stock along with the squid ink, simmer while stirring occasionally. Once the first addition of stock has been mostly absorbed, add the remaining stock in portions, stirring constantly until each addition has been absorbed. The constant stirring will help to build the creamy texture of the risotto. The full cooking process with the liquid should take about 18-20 minutes. Taste the rice periodically; it should be al dente with a creamy consistency. You're ideally looking for a creamy, slightly loose texture that would spill out slightly if spooned onto a plate. The rice should be just cooked with a slight bite in the center but with no crunch.

5. Add Squid

When the rice is cooked, season the squid with a pinch of salt and add it to the risotto to cook for about a minute.

6. Finishing Ingredients

Remove the risotto from heat. Stir in the second portion of unsalted butter, the microplaned Parmesan cheese, chopped parsley and a squeeze of fresh lemon juice. Adjust the seasoning with salt and more lemon juice, to taste.