Risotto nero

Method

Heat olive oil in a large, heavy-bottomed pan and sauté the squid pieces for 2-3 minutes until they begin to colour, then remove and set aside. In the same pan, soften the diced onion and garlic until translucent, then add the arborio rice and toast for 1-2 minutes, stirring constantly. Pour in the white wine and stir until absorbed, then begin adding the hot fish stock one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next, this should take approximately 18-20 minutes. When the rice is nearly tender but still slightly firm, stir in the squid ink and the reserved squid, continuing to cook until the rice reaches a creamy consistency. Remove from heat and stir in the butter and grated parmesan until fully incorporated, then season with sea salt and black pepper to taste.