Squid Ink Risotto

Steps

1. 1

   Clean the squid and cut it into thin strips. Keep a few rings whole for garnish if you like.

2. 2

   Heat the fish stock and keep it at a gentle simmer.

3. 3

   In a wide pan, cook the shallot and garlic in olive oil. Add the squid and cook for 2 minutes, just until slightly tender.

4. 4

   Add the rice and stir for 1 minute. Deglaze with the white wine and let it reduce almost completely.

5. 5

   Add the hot stock a ladle at a time, stirring regularly. Halfway through cooking, stir in the squid ink dissolved in a little stock.

6. 6

   When the rice is creamy and al dente, remove from the heat. Stir in the butter, parsley, and a few drops of lemon juice. Adjust the salt and serve at once.