Squid Ink Risotto

Instructions

1. Prepare the seafood
   Clean the squid thoroughly, ensuring all ink sacs are removed (you're using packaged ink). Slice the bodies into rings and set aside. Pat dry with paper towels to ensure proper searing.
2. Start the risotto base
   In a large, heavy-bottomed pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Toast the rice
   Add the Arborio rice to the pan and stir well to coat with the oil and butter mixture. Toast the rice for 2-3 minutes until the edges become translucent but the center remains white. This step is crucial for achieving the right texture.
4. Add wine and ink
   Pour in the white wine and stir until almost completely absorbed. Open the squid ink sachets and stir them into the rice mixture. The rice will immediately turn a dramatic black color.
5. Cook the risotto
   Begin adding the warm stock one ladle at a time, stirring constantly and waiting until each addition is almost fully absorbed before adding more. This gradual process takes about 18-20 minutes. The rice should be creamy but still have a slight bite (al dente).
6. Cook the squid
   While the risotto is cooking (around the 15-minute mark), heat the remaining tablespoon of olive oil in a separate pan over high heat. Quickly sear the squid rings for 1-2 minutes total - they cook very quickly and become tough if overcooked. Season with salt and pepper, then set aside.
7. Finish the risotto
   Once the rice is cooked to al dente, remove from heat and stir in the remaining tablespoon of butter, Parmesan cheese, lemon zest, and a squeeze of lemon juice. This final step, called 'mantecatura,' gives the risotto its characteristic creaminess. Gently fold in the cooked squid rings.
8. Serve
   Let the risotto rest for 2 minutes, then serve immediately on warmed plates. Garnish with chopped parsley and an extra sprinkle of Parmesan if desired. The contrast between the black risotto and the garnishes creates a dramatic presentation.