Ink Squid Rice: an Italian Recipe.

Risotto al nero di seppia

Ingredients:

500 gr. squid with their ink
300 gr. superfine rice
6 tablespoons olive oil
1 / 3 chopped onion
1 handful chopped parsley
1 clove garlic
1 / 2 cup dry white wine
1 litre boiling stock (made with fish or with water and salt)
1 teaspoon tomato paste
salt and pepper

Preparation:

- Clean the squid by removing eyes, bone, mouth and put aside the bags containing the ink.

- Wash thoroughly and cut into strips.

- Put some oil in a pan and slightly fry onion and garlic.

- As soon as the garlic is slightly brown, remove from the pan.

- Put the strips and a bit of parsley in the pan and cook over low heat, sprinkling occasionally with the white wine.

- Add the “bags” of ink.

- Let it cook for a few minutes and then add the rice.

- Brown the rice without adding anything for a few minutes over medium heat.

- Add the tomato paste and strain the broth a ladle at a time, always stirring.

- When the rice is almost cooked, add the remaining chopped parsley, check the salt, add pepper and serve.

Attention: the risotto has to be smooth and creamy.

A variation: do not add the squid ink, but only a greater quantity of tomato paste.
Photos from the Albums of: Clarita82, hchen1, Gyrus, kqedquest, paPisc, CyboRoZ and Sifalcia.
Eating and Staying in Italy.

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