Squid Ink Risotto

When I saw a packet of squid ink at the checkout counter of Agata & Valentina, I couldn’t resist. Once home, I didn’t know what to do with it. Meanwhile I was busy with Christmas happenings. The squid ink, however, gave me no peace. I studied several recipes before embarking on a composite. Just in case the risotto wouldn’t come out, I included my tried and true Shrimp with Garlic and Parsley dish.

I didn’t have to worry. “Excellent,” said George. I agreed. The shrimps played second fiddle.

Menu
Squid Ink Risotto
Shrimps with Garlic and Parsley
Mixed Salad
Wine: Urbano Torrontès
Dessert: Cherry Garcia Ice Cream

Recipe: Squid Ink Risotto
2 tablespoons olive oil
1 small onion, peeled and chopped
1 cup of arborio or carnaroli rice
1 tablespoon white wine
2 ¼ cups chicken stock, heated
1 packet squid ink
2 tablespoons grated Parmesan
Salt

In a large saucepan, heat the oil over medium heat. Add the shallots and cook until translucent. Add the rice and stir for a few minutes, coating the grains with the oil. Add the wine and enough chicken stock to cover the rice. Stir until the rice absorbs the liquid. Repeat, add a ladle of stock at a time, allow it to be absorbed until all stock is used. Cooking time will be about 18-20 minutes. Once the risotto is cooked add the squid ink, stir well, then add the Parmesan and season with salt.

To add a splash of color to the nearly black risotto, I topped the individual portions with red piquillo pepper strips. Not very Italian, but attractive. The Argentinean white wine is a recent discovery. Young and lively, it is very food friendly.