FoodHopp

Name: Authentic Risotto al Nero di Seppia Recipe
Prep time: 20 min
Cook time: 30 min
Yield: 4
Cuisine: Italy
Ingredients: 5 liters fish or vegetable stock; 1 sachet (16g) squid ink; 400g Arborio or Carnaroli rice; 400g fresh squid or cuttlefish, cleaned and chopped; 1 small onion, finely diced; 2 cloves garlic, minced; 120ml dry white wine; 60g unsalted butter, cubed; 60g Parmigiano-Reggiano, grated; 60ml extra virgin olive oil; Salt and black pepper to taste; Fresh parsley, chopped (for garnish); Lemon wedges (for serving)